This moist pineapple zucchini bread is a tasty treat that you won’t be able to resist! With sweet pineapple and fresh zucchini mixed in, it’s both yummy and a little sneaky—getting in those veggies!
Sometimes, I make it for breakfast, and other times it’s a perfect snack. Don’t be surprised if you find yourself going back for seconds—or thirds. It’s that good! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking to make it healthier, you can substitute half of it with whole wheat flour for some extra fiber.
Zucchini: Fresh zucchini adds moisture and texture. If you don’t have zucchini, use shredded carrots instead, although the flavor will be a bit different.
Pineapple: Crushed pineapple brings sweetness and moisture. If you can’t find it, you can use applesauce as a substitute, but drain it slightly to avoid a watery batter.
Eggs: Eggs help bind the bread. For vegan options, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tbsp of flaxseed meal mixed with 2.5 tbsp of water).
Nuts: If you’re nut-free, simply omit them. You can replace them with unsweetened shredded coconut for added texture and flavor.
How Can I Ensure My Zucchini Bread is Moist?
The key to a moist pineapple zucchini bread lies in how you handle the zucchini and pineapple. Make sure to properly drain the crushed pineapple to prevent excess moisture.
- Grate the zucchini and then press it in a clean kitchen towel to remove some liquid before mixing it into the batter.
- Combine wet and dry ingredients gently—overmixing can lead to a tougher bread.
- If it’s your first time baking this bread, start checking for doneness at the 55-minute mark by inserting a toothpick into the center. If it comes out clean, it’s ready!
Following these tips will help you achieve that perfect, moist texture everyone loves in zucchini bread! Happy baking!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 55 to 65 minutes for baking. In total, you should set aside around 1 hour and 20 minutes. After baking, don’t forget to let the bread cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, prepare your loaf pan. You can grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure everything is well combined so your bread rises evenly.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs. Then add both sugars and the vegetable oil. Mix well until the mixture is smooth and nicely blended together. This is where the magic starts!
4. Add Flavor:
Stir in the vanilla extract—it adds a lovely depth of flavor to your bread!
5. Fold in the Fruits and Veggies:
Now, gently fold in the grated zucchini and crushed pineapple. Mix until they’re evenly distributed throughout the batter. You’re going to love how this smells!
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Gently fold them together just until combined. It’s important not to overmix; you want to keep your bread light and fluffy.
7. Optional Nuts:
If you’re using nuts, fold them in at this point. They add a nice crunch but can be skipped if you prefer a nut-free loaf.
8. Prepare for Baking:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
9. Bake:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center of the bread. If it comes out clean, you’re good to go!
10. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your moist pineapple zucchini bread with a cozy cup of tea or coffee!
Happy baking! 🍞🥳
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may change the texture slightly, making it denser.
How Do I Store Leftover Pineapple Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can freeze it! Wrap in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
Can I Substitute Eggs in This Recipe?
Absolutely! For each egg, you can substitute with 1/4 cup of unsweetened applesauce or make a flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the batter.
What if I Don’t Have Fresh Zucchini?
If fresh zucchini is unavailable, shredded carrots can be a good substitute, though the flavor will differ a bit. You could also use a similar amount of finely grated yellow squash as an alternative.
