This moist pineapple zucchini bread is a delightful mix of sweet and fresh. With juicy pineapple and tender zucchini, it’s a fun way to add some veggies to your snack!
Honestly, the aroma while baking will have everyone in your house asking, “What’s cooking?” I like to enjoy it warm with a smear of butter—yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. I’ve tried it, and it’s just as delightful!
Zucchini: Fresh zucchini adds moisture. If zucchini isn’t available, grated carrots could work too! Just remember to squeeze out excess moisture.
Pineapple: Crushed pineapple keeps the bread moist and adds sweetness. If you prefer, use mashed bananas instead for a different flavor twist.
Oil: Vegetable oil is great, but coconut oil not only adds flavor but also healthy fat. If you want a lighter option, use applesauce instead.
Nuts: Walnuts or pecans give a nice crunch. If you’re nut-free, feel free to skip them or add some chocolate chips for a sweet surprise!
How Do I Get the Right Texture for My Bread?
The texture of your zucchini bread depends on how you prepare your ingredients. Straining the grated zucchini is key; you want to remove as much water as possible. Here’s how:
- Grate the zucchini using a box grater and place it in a clean kitchen towel or cheesecloth.
- Twist the towel to squeeze out excess moisture. This step will prevent a soggy loaf!
Mixing the batter gently is also important. Overmixing can lead to a dense bread, so fold just until combined for a light, airy loaf. Happy baking!
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup crushed pineapple, drained well
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 50–60 minutes to bake. After baking, let it cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely. In total, plan for roughly 1 hour and 30 minutes from start to finish. Perfect for an afternoon treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C). This ensures that your zucchini bread will bake evenly. While your oven is warming up, you can prep your loaf pan by greasing it or lining it with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This step is super important to evenly distribute the leavening agents and spices.
3. Combine the Wet Ingredients:
In a large bowl, use a whisk to beat together the eggs, granulated sugar, and vegetable oil until everything is well blended. Stir in the vanilla extract to add a delicious flavor!
4. Combine Dry and Wet Ingredients:
Now, it’s time to bring the two mixtures together! Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon. Just mix until everything is combined; it’s okay if there are a few lumps. Overmixing can make your bread tough.
5. Add the Zucchini and Pineapple:
Gently fold in the grated zucchini and crushed pineapple, along with the chopped nuts if you decided to use them. These add wonderful texture and flavor to the bread!
6. Pour into the Pan:
Pour the batter into your prepared loaf pan, then smooth the top with a spatula. Make sure it’s evenly spread out so it bakes uniformly.
7. Bake to Perfection:
Bake the bread in the preheated oven for about 50–60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, it’s ready to come out of the oven!
8. Cool Down:
Allow the bread to cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely. This helps keep the bottom from getting soggy.
9. Slice and Enjoy!
Once completely cool, slice the bread and enjoy it. This moist pineapple zucchini bread is perfect on its own or with a smear of butter. It’s delicious with a cup of tea or coffee!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can use fresh pineapple! Just make sure to finely chop or crush it and then drain any excess juice to avoid adding too much moisture to the batter.
How Do I Store Leftover Bread?
Store any leftover zucchini bread 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, wrap it tightly in plastic wrap and freeze for up to 3 months.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but the texture may be denser. For a lighter loaf, consider using half all-purpose and half whole wheat flour.
How Can I Tell When the Bread is Done Baking?
The best way to check for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs (not wet batter), the bread is ready. You can also gently press the top; it should spring back when properly baked.
