This Moist Pineapple Zucchini Bread is a delightful treat, packed with the goodness of zucchini and the sweetness of pineapple. It’s super soft and perfect for breakfast or a snack!
Honestly, I can never eat just one slice! The sweet aroma while it bakes brings everyone to the kitchen. I love adding some nuts for a little crunch—so yummy!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential for moisture. If you’re short on zucchini, you might try using carrot in a pinch, though it will change the flavor slightly.
Pineapple: Crushed pineapple adds sweetness and texture. If canned pineapple isn’t available, fresh crushed pineapple works, but ensure it’s finely chopped. You can also use applesauce for a different sweetness.
Nuts: I like adding walnuts or pecans for crunch. If someone has nut allergies, try adding seeds like sunflower or skip the nuts altogether.
Flour: All-purpose flour is standard, but for a healthier version, you could use whole wheat flour or a gluten-free blend, adjusting liquid as needed.
How Do You Make Sure Your Zucchini Bread is Moist and Not Dense?
To achieve the perfect moist texture, start by properly preparing the zucchini. Grate it finely, and after that, be sure to squeeze out some excess moisture using a clean towel. This helps avoid a soggy bread.
- Beat your wet ingredients well, so they are fully combined.
- Mix dry and wet ingredients until just combined. Over-mixing can make the bread dense.
- Check for doneness with a toothpick; it should come out clean but not dry.
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
- For the Bread:
- 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
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded 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 delightful bread takes approximately 15 minutes for preparation and around 55-65 minutes to bake. After that, allow about 15 minutes for cooling in the pan. Overall, you’re looking at about 1 hour and 30 minutes before it’s ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, take a 9×5-inch loaf pan and grease it lightly with butter or cooking spray and sprinkle with flour to ensure easy release after baking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step is important as it evenly distributes the leavening agents. Set this mixture aside for later.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat everything together until well mixed and smooth.
4. Incorporate the Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Don’t forget to stir in the vanilla extract for that extra flavor!
5. Add Zucchini and Pineapple:
Now, mix in the shredded zucchini and the drained crushed pineapple, ensuring everything is evenly combined. The mixture should look vibrant and colorful!
6. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to over-mix—this keeps the bread nice and fluffy!
7. Fold in Nuts:
If you’re using nuts, fold in the chopped walnuts or pecans at this stage. They add a lovely crunch to the soft bread.
8. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake it in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown too much, simply tent it with foil.
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your homemade, moist pineapple zucchini bread! It’s perfect for breakfast, snacks, or sharing with friends. Bon appétit!
FAQ for Moist Pineapple Zucchini Bread
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil or unsweetened applesauce for a healthier option. Just remember, applesauce may change the texture slightly, making it a bit denser.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend freshness for about a week, or freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap and then in foil before freezing.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it has a 1:1 ratio, and you may want to add a bit of xanthan gum if your blend doesn’t already contain it.
How Can I Adjust the Sweetness of the Bread?
If you prefer a less sweet bread, you can reduce the amount of sugar to 1 cup total, or use ripe bananas or applesauce as a natural sweetener substitute to enhance the flavor without adding as much sugar.
