This Pineapple Zucchini Bread is a tasty treat that’s moist and sweet. The combination of fresh zucchini and juicy pineapple makes every bite a delight!
Trust me, the smell while it’s baking is out of this world! I love having a slice with my morning coffee—it’s the perfect way to start the day. ☕️🍞
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for a sturdy base. If you want something healthier, you can use whole wheat flour, but you might need to adjust the liquid slightly since whole wheat absorbs more moisture.
Zucchini: Grated zucchini adds moisture and sneak in some veggies! If you’re low on zucchini, try using shredded carrots instead, which also add sweetness.
Pineapple: Crushed pineapple is essential for moisture and flavor. If you don’t have it, you could substitute with applesauce for a different fruity twist, but you might need to adjust the sugars since applesauce is sweet.
Nuts: Walnuts or pecans give a nice crunch. If you’re nut-free, you can leave them out or use pumpkin seeds for a similar crunch without the allergens.
How Do You Get Perfectly Moist Bread?
The key to moist pineapple zucchini bread is balancing wet and dry ingredients. Here are a few tips:
- Make sure to drain the crushed pineapple well to prevent excess moisture.
- When combining wet and dry ingredients, mix just until combined to avoid a dense bread.
- Don’t overbake! Keep an eye on it in the last 10 minutes. A toothpick should come out with a few moist crumbs, not completely clean.
These steps will help you achieve a deliciously moist bread, making every slice a treat! Happy baking!
Moist Pineapple Zucchini Bread
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 granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful Pineapple Zucchini Bread takes about 15 minutes to prepare and roughly 55-65 minutes to bake. After that, let it cool for about 10 minutes in the pan, and you’ll be ready to slice it up! Total: About 1 hour and 30 minutes before enjoying a delicious treat!
Step-by-Step Instructions:
1. Preheat The Oven:
First things first, preheat your oven to 350°F (175°C). This way, it’ll be just right when your batter is ready to bake. Grease and flour a 9×5-inch loaf pan or, for an easier clean-up, line it with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will make sure all those baking essentials are evenly combined and ready to work their magic!
3. Combine Wet Ingredients:
In a large bowl, beat the eggs together with the granulated sugar and brown sugar until smooth and well combined. Add in the vegetable oil and vanilla extract, stirring until everything is nicely blended together.
4. Bring it All Together:
Now, stir the dry ingredients into the wet ingredients, mixing just until everything is combined—don’t overdo it! We want a light texture, not a heavy one.
5. Add the Good Stuff:
Gently fold in the grated zucchini and crushed pineapple, making sure they’re evenly distributed throughout the batter. If you love a bit of crunch, now’s the time to add in those chopped nuts!
6. Bake The Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. Place it in the oven and bake for about 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
7. Cool and Serve:
Once baked, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cool, slice it up and enjoy! It’s fantastic on its own or slathered with a little butter or cream cheese.
Enjoy this moist and delicious pineapple zucchini bread, and happy baking! 🍞🥒🍍
Frequently Asked Questions (FAQ)
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can use fresh pineapple! Just make sure to crush it finely and drain any excess juice before adding it to the batter. This will help maintain the bread’s moisture without making it too wet.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just let it thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Recipe With Whole Wheat Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour. However, you might need to increase the moisture slightly by adding a little more oil or zucchini since whole wheat flour can absorb more moisture.
What Can I Use Instead of Eggs for a Vegan Option?
If you’d like to make this recipe vegan, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, allowed to sit for 5 minutes) or 1/4 cup of unsweetened applesauce per egg!
