This Pineapple Zucchini Bread is super moist and packed with sweet pineapple bits and fresh zucchini. It’s perfect for breakfast or a snack!
Honestly, I can never resist this quick bread. It’s like a comforting hug in every slice! Plus, it’s a sneaky way to get in some veggies. Win-win! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for gluten-free options, you can substitute it with a gluten-free flour blend.
Pineapple: Crushed pineapple adds natural sweetness and moisture. You can use fresh pineapple if you have it on hand, but make sure to blend it well and drain excess juice.
Zucchini: It gives the bread moisture and a subtle flavor. You can replace zucchini with carrots if you’re in a pinch; just make sure to squeeze out excess moisture as well.
Nuts: Chopped walnuts or pecans are optional but add a nice crunch. Feel free to leave them out or use seeds like sunflower seeds for a different texture.
How Do I Keep my Zucchini Bread Moist?
The secret to a moist zucchini bread lies in not over-mixing and ensuring your ingredients are fresh! Here are some tips:
- Grate your zucchini and then squeeze it in a clean towel to remove excess water, but don’t remove all the moisture.
- Use a combination of granulated and brown sugar. Brown sugar helps keep the bread moist.
- Avoid over-mixing when you combine the wet and dry ingredients. Just stir until they are blended!
- Check for doneness with a toothpick. If it comes out with a few crumbs, that’s perfect—don’t bake too long!
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious Pineapple Zucchini Bread takes about 15 minutes to prep and around 60-70 minutes to bake. Make sure to let it cool for 10 minutes in the pan, and then 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). Grease and flour a 9×5 inch loaf pan so that the bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents.
3. Combine the Wet Ingredients:
In a larger bowl, beat the eggs. Then add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix well until everything is combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually stir the dry ingredients into the wet mixture. Mix just until everything is incorporated. Be careful not to over-mix!
5. Add the Good Stuff:
Fold in the grated zucchini, crushed pineapple, and optional chopped nuts. The zucchini and pineapple will add moisture and sweetness to the bread.
6. Pour the Batter:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake Away:
Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If it’s browning too quickly, you can cover it loosely with foil.
8. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Now grab a slice of your scrumptious Moist Pineapple Zucchini Bread and enjoy its warm, delightful flavors!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but you may want to use a little less (about 1 1/4 cups) since whole wheat flour absorbs more moisture. Consider adding an extra tablespoon of oil or a splash of milk to keep the bread moist.
Can I Make This Recipe Vegan?
Absolutely! To make this bread vegan, you can replace the eggs with 1/2 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set aside to thicken). Use plant-based oil and ensure your sugar is vegan if that’s a concern!
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Other Mix-Ins?
Definitely! Feel free to customize the bread by adding ingredients like chocolate chips, raisins, or shredded carrots for extra flavor and texture. Just keep in mind to adjust the moisture levels if needed!
