This moist pineapple zucchini bread is a tasty treat that’s perfect for breakfast or a snack. With sweet pineapple and fresh zucchini, it’s soft and oh-so-yummy!
Honestly, what’s not to love? The combo of pineapple and zucchini keeps it super moist, and it fills your kitchen with a wonderful aroma. I can never resist having a slice warm out of the oven!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your bread. If you’re looking for a gluten-free option, you can substitute with a gluten-free all-purpose blend.
Zucchini: Fresh zucchini keeps the bread moist. If you don’t have any, you can use shredded carrots or even applesauce as a substitute, but it may alter the flavor slightly.
Pineapple: Crushed pineapple adds sweetness and moisture. If you want to skip it, try using applesauce for a similar texture, but you’ll miss that tropical flavor.
Nuts and Dried Fruit: Walnuts or pecans add a nice crunch. Feel free to leave them out if you prefer a nut-free option. Dried cranberries or chopped dates could be an alternate addition for a different taste.
How Do I Ensure My Bread Turns Out Moist?
To achieve that perfect moisture in your pineapple zucchini bread, let’s focus on a couple of key techniques:
- Drain the Pineapple: Make sure to drain the crushed pineapple well. Any excess liquid can make your batter too wet and result in a soggy bread.
- Don’t Overmix: Combine wet and dry ingredients gently. Overmixing can lead to a denser bread, so mix just until no dry flour is visible.
- Check Doneness: Every oven is different, so start checking for doneness around 55 minutes. Look for a clean toothpick insertion to avoid overbaking.
How to Make Moist Pineapple Zucchini Bread
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
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chopped dried fruit (optional)
How Much Time Will You Need?
This delicious pineapple zucchini bread will take about 15 minutes for prep and 55 to 65 minutes to bake. After that, you’ll want to let it cool for about 15 minutes before slicing. So, in total, plan for about 1.5 hours, and then you’re ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, 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, take your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together until well combined and set aside. This ensures that all your rising agents and spices are evenly distributed.
3. Create the Wet Mixture:
In a large bowl, beat the eggs together with both the granulated and brown sugars until the mixture is well combined. This will help add sweetness and moisture to your bread. Then, mix in the vegetable oil and vanilla extract.
4. Combine Zucchini and Pineapple:
Add the finely shredded zucchini and drained crushed pineapple into the wet mixture. Stir until everything is nicely mixed together.
5. Combine Wet and Dry Ingredients:
Now, gradually add your dry ingredients to the wet mixture. Stir gently until everything is just combined—be careful not to overmix!
6. Adding Extras:
If you’re using chopped nuts or raisins, gently fold them into the batter at this point.
7. Baking the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in your preheated oven and bake for 55 to 65 minutes. Keep an eye on it—your bread is done when a toothpick inserted into the center comes out clean.
8. Cooling and Serving:
Once it’s baked, carefully remove it from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Once cool, slice your delicious pineapple zucchini bread and enjoy every moist bite!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes! If you have frozen zucchini, make sure to thaw it completely and drain any excess liquid before using it in the recipe. This will help keep the bread from becoming too wet.
How Should I Store Leftover Bread?
To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for about a week. For longer storage, slice and freeze the bread for up to 3 months!
Can I Omit the Nuts or Dried Fruit?
Absolutely! You can leave out the nuts and dried fruit if you prefer. The bread will still be deliciously moist without them. You can also substitute other add-ins like chocolate chips or seeds if you want some extra texture!
What Can I Use Instead of Pineapple?
If you want to skip the pineapple, you can substitute it with an equal amount of applesauce or mashed banana for a different flavor and moisture. Keep in mind, this will change the taste profile slightly!
