This moist pineapple zucchini bread is a delightful twist on the classic treat! It’s packed with fresh zucchini and sweet pineapple, giving it a lovely flavor and a soft texture.
It’s perfect for breakfast or as a snack, and trust me, it’s hard to stop at just one slice! I love pairing it with a cup of tea for a cozy afternoon. Enjoy the yumminess!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential here, and you can use any medium-sized zucchini, about 1 cup grated. If you don’t have zucchini, you could try using finely grated carrots or apples for a different flavor.
Pineapple: Crushed pineapple adds moisture and sweetness. If fresh pineapple isn’t available, use canned pineapple or try applesauce for a healthy alternative. Make sure to drain any extra liquid.
Nuts: I love adding walnuts or pecans for a nice crunch, but you can easily skip them or swap for chocolate chips if you want a sweeter treat. If you have nut allergies, just leave them out!
Oil: Vegetable oil keeps the bread moist. You can substitute with melted coconut oil, canola oil, or even unsweetened applesauce for a lighter option.
How Can I Make Sure My Bread Is Moist?
The key to moist pineapple zucchini bread lies in managing the moisture balances. Here’s how to keep it perfectly moist:
- Use freshly grated zucchini. Squeeze out some of the excess water, but not all—leave enough for moisture.
- Don’t overmix the batter! Overmixing can make the bread tough, so mix until just combined.
- Check for doneness accurately. A toothpick should come out clean but not dry; a little crumb is okay since it means moisture is intact.
Allow it to cool in the pan for some time to let the steam help with moisture retention before transferring it to a rack.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
Wet Ingredients:
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup finely grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Estimated Time Needed:
This delicious bread will take about 15 minutes for prep and 50-60 minutes to bake, plus 10 minutes to cool in the pan. So you’re looking at roughly 1 hour and 15 minutes total time 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). This is important to ensure that your bread bakes evenly. Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will ensure your leavening agents and spices are evenly distributed throughout the bread.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and smooth. This creates a lovely base for your bread!
4. Add in the Zucchini and Pineapple:
Stir in the finely grated zucchini and crushed pineapple into the wet mixture. Make sure everything is thoroughly combined; the zucchini will add moisture and flavor.
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture, folding gently to combine. Avoid overmixing, as this can result in a dense bread. Just mix until you can’t see any more flour.
6. Incorporate Nuts (Optional):
If you’re using nuts, fold in the chopped walnuts or pecans now. They add a nice crunch and flavor contrast!
7. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top, ensuring it cooks evenly.
8. Bake the Bread:
Bake it in your preheated oven for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. This helps it firm up and makes it easier to remove.
10. Slice and Enjoy!
Transfer the bread to a wire rack to cool completely. Slice and serve your delicious Moist Pineapple Zucchini Bread! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the texture may be denser. You might want to use a mix of all-purpose and whole wheat for a lighter result.
How Do I Store Leftover Bread?
Store any leftover pineapple zucchini bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it, where it can last up to a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic before freezing.
Can I Make This Recipe Vegan?
Absolutely! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, mixed and allowed to sit until thickened), and use a plant-based oil, such as coconut or vegetable oil.
What If I Don’t Have Crushed Pineapple?
If you don’t have crushed pineapple, you can use fresh pineapple chopped into small pieces, or even applesauce as a substitute. Just remember to adjust the amount of sugar, as applesauce might be sweeter.
