This Moist Pineapple Zucchini Bread is a sweet treat with a fun twist! Packed with juicy pineapple and fresh zucchini, it’s perfect for breakfast or a snack. Plus, it smells amazing while baking!
Sometimes, I can’t resist having a slice warm from the oven with a little butter on top. Just don’t tell anyone how much I love sneaking extra pieces! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works great for this recipe. If you’re looking for a healthier option, whole wheat flour can be a good substitute, though it might give the bread a denser texture.
Sugars: Granulated and brown sugar bring sweetness and moisture. You can swap them with coconut sugar or a sugar substitute if you prefer a lower-calorie version.
Zucchini: Fresh zucchini adds moisture and texture. If you don’t have zucchini, you can use grated carrots instead. Just remember to squeeze out excess moisture from them too!
Pineapple: Crushed pineapple adds a unique flavor and moisture. Canned pineapple is convenient, but fresh pineapple can be used as well. Just chop it up and crush it slightly.
Nuts: Adding walnuts or pecans gives a nice crunch, but you can leave them out or replace them with chocolate chips if you prefer something sweeter!
How Do I Make Sure My Bread is Moist and Not Dry?
Achieving moist pineapple zucchini bread is all about balancing ingredients and cooking time. Follow these tips:
- Don’t overmix the batter. Mix until just combined; a few lumps are okay!
- Grate the zucchini and press it in paper towels to remove excess moisture before adding it.
- Keep an eye on the baking time. Overbaking can result in dry bread; start checking for doneness at 60 minutes using a toothpick.
- Let the bread cool in the pan a bit before transferring to a rack. This ensures it stays moist.
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 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
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Additions:
- 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 20 minutes of prep time and 60 to 70 minutes of baking time, plus a little time to cool. In total, you can expect about 1 hour and 40 minutes before you’re sinking your teeth into this tasty bread!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While the oven heats up, grab a 9×5-inch loaf pan and grease it with butter or cooking spray. For an easy release after baking, you can also dust it with flour or line it with parchment paper.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This step is vital as it helps ensure even distribution of the leavening agents and spices. Once mixed, set this bowl aside for later.
3. Combining Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat these together until combined—this should be smooth and creamy. Now add the eggs one at a time, ensuring to beat well after each one. Finally, stir in the vanilla extract.
4. Incorporating the Zucchini and Pineapple:
Next, fold in the grated zucchini and crushed pineapple into the wet mixture. You want these ingredients to be evenly distributed so your bread stays moist and flavorful throughout.
5. Combining Everything:
Now it’s time to combine the wet and dry ingredients! Gradually add the bowl with the dry ingredients to the wet ingredients. Mix just until combined—don’t overmix! A few lumps are okay—a light batter will keep your bread soft.
6. Adding Nuts (Optional):
If you’re adding in walnuts or pecans, gently fold them into the batter now. They add a delightful crunch but are completely optional!
7. Baking the Bread:
Carefully pour the batter into your prepared loaf pan, smoothing the top with a spatula if needed. Place it in your preheated oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cooling Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing. This will allow it to set properly and make for cleaner slices!
Enjoy your delicious, moist pineapple zucchini bread as a snack or breakfast treat—it’s wonderfully versatile!
FAQ for Moist Pineapple Zucchini Bread
Can I Substitute Coconut Oil for Vegetable Oil?
Yes, you can substitute coconut oil for vegetable oil in this recipe! Just make sure to melt the coconut oil before adding it to the mixture. It will add a lovely coconut flavor to the bread.
What Can I Use Instead of Eggs for a Vegan Option?
If you’re looking for a vegan alternative, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) per egg. Just make sure to let the flax mixture sit for about 5 minutes to thicken before adding it to the batter.
How Do I Store Leftovers?
To keep your bread fresh, store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice and freeze the bread, then wrap in plastic wrap and foil for up to 3 months. Just thaw and enjoy!
Can I Add Other Fruits to the Recipe?
Absolutely! You can add shredded carrots, chopped apples, or even raisins for extra flavor and moisture. Just keep the total fruit amounts in check so the batter doesn’t get too wet.
