This Pineapple Zucchini Bread is a sweet and moist treat that’s perfect for breakfast or a snack. The combination of juicy pineapple and tender zucchini makes it super flavorful!
Honestly, I can never resist a slice, especially when it’s warm out of the oven. It’s like a party for your taste buds! 🎉 Just make sure to keep some for later, if you can!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you want a healthier version, you can substitute half of it with whole wheat flour. It adds a nutty flavor and extra fiber!
Granulated and Brown Sugar: The combination gives a balanced sweetness. For a lighter option, substitute with honey or maple syrup. Just use about ⅓ less than what the recipe calls for since they are sweeter.
Zucchini: Fresh grated zucchini is key for moisture. If you don’t have zucchini, you can use finely grated carrots. They work really well too and add a different flavor.
Pineapple: Make sure to drain the pineapple well to avoid excess moisture. You can use fresh pineapple for a fresher taste or canned for convenience.
Nuts: I love adding walnuts for crunch, but feel free to leave them out or replace them with chocolate chips or seeds if you prefer.
How Do I Get My Zucchini Bread to Be Moist?
The secret to moist zucchini bread lies in properly incorporating the wet ingredients and handling the zucchini. Here’s what to keep in mind:
- Grate the zucchini and, if it’s really watery, use a paper towel to squeeze out some moisture. Too much liquid can make the bread soggy.
- Mix the wet ingredients well before adding them to the dry ingredients. This helps everything blend nicely and keeps the bread tender.
- Don’t overmix the batter once you combine wet and dry ingredients. Stir just until everything is combined; a few lumps are okay!
- Keep an eye on the baking time. Every oven is different, so check the bread a little early to avoid overbaking.
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup crushed pineapple, drained well
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes of prep time and bakes for 55-65 minutes. Make sure to let it cool for about 10 minutes in the pan before transferring it to a wire rack! Overall, you’ll have a delightful treat ready in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). 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 all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure everything is well blended, then set this bowl aside.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs along with the granulated sugar and brown sugar until the mixture is nice and smooth. Add in the vegetable oil and vanilla extract, mixing until it’s all combined.
4. Combine Wet and Dry Ingredients:
Carefully stir the dry ingredient mixture into the wet ingredients just until everything is combined. Be gentle; it’s okay if there are a few lumps!
5. Add Zucchini and Pineapple:
Now, fold in the grated zucchini, crushed pineapple, and any chopped nuts if you’re using them. Make sure everything is evenly distributed through the batter.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
When the bread is done, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your moist pineapple zucchini bread as a tasty snack or for breakfast!
Happy baking! 🍞✨
FAQ for Moist Pineapple Zucchini Bread
Can I Substitute Coconut Oil for Vegetable Oil?
Absolutely! Coconut oil will add a hint of sweetness and a coconut flavor, which can be delightful. Just make sure to melt it first and cool it down slightly before mixing with the other wet ingredients.
How Can I Make This Recipe Gluten-Free?
You can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Just ensure the blend contains xanthan gum for the best texture. Your bread may take a few extra minutes to bake, so keep an eye on it!
Can I Freeze Leftover Bread?
Yes! This bread freezes well. Once completely cooled, wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight freezer bag. It can be stored in the freezer for up to 3 months. Thaw it overnight in the fridge before enjoying!
What’s the Best Way to Serve This Bread?
This pineapple zucchini bread is delicious on its own, but you can also spread a little butter or cream cheese on top for extra flavor. It pairs wonderfully with coffee or tea for a delightful snack or breakfast!
