This moist pineapple zucchini bread is a wonderful treat! It combines sweet pineapple with soft zucchini, giving it a yummy twist that’s perfect for any time of day.
It’s a great way to sneak some veggies into your snack! I love having a slice with my coffee in the morning. Plus, it makes your kitchen smell amazing while it bakes!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can use whole wheat flour for a healthier option, but the texture might be denser. If you want to go gluten-free, try a gluten-free flour blend that can substitute cup-for-cup.
Zucchini: Fresh zucchini adds moisture and texture. If you’re short on zucchini, consider adding grated carrots or even yellow squash instead. Just make sure to squeeze out excess moisture!
Pineapple: Crushed pineapple brings sweetness and a lovely flavor. In a pinch, use applesauce for moisture, though it won’t provide the same fruity taste. Make sure to drain it well to avoid a soggy batter.
Nuts: Walnuts or pecans add a nice crunch. However, if allergies are a concern, feel free to leave them out or use seeds like sunflower seeds for a similar texture.
How Do I Shape My Loaf Properly?
Getting the shape right is crucial for even baking. Here’s how to prepare your pan for the perfect loaf:
- Grease the loaf pan thoroughly with butter or oil. Applying a light dusting of flour helps to prevent sticking after baking.
- If you prefer less fuss, use parchment paper. Cut it to fit the base and allow some overhang to easily lift the loaf out after baking.
- When you pour the batter into the pan, smooth the top with a spatula to create a level surface. This helps the bread rise evenly.
Enjoy baking your wonderful pineapple zucchini bread!
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Other Ingredients:
- 1 cup finely shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful bread requires about 15 minutes of prep time and 55-65 minutes of baking time. So, you’re looking at around 1 hour and 15 minutes from start to finish, plus cooling time. Perfect for a cozy morning or afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. This will help evenly distribute the leavening agents and spices throughout your bread.
3. Combine the Wet Ingredients:
In a larger bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract with a whisk or electric mixer until it’s smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is incorporated; be careful not to overmix, as this can make the bread tough.
5. Add Zucchini, Pineapple, and Nuts:
Fold in the finely shredded zucchini and the drained crushed pineapple. If you’re using nuts, add those too! Gently mix until they’re evenly distributed throughout the batter.
6. Prepare for Baking:
Pour the batter into your prepared loaf pan, and smooth the top with a spatula. This helps it rise evenly in the oven.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, your bread is ready!
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. After that, gently transfer it to a wire rack to cool completely. Then slice and enjoy your moist and flavorful pineapple zucchini bread!
Enjoy and share this delightful treat with friends and family—it’s sure to be a hit!
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the bread’s texture.
What Can I Substitute for Vegetable Oil?
If you don’t have vegetable oil on hand, you can use melted coconut oil, applesauce, or even plain yogurt for a lighter version. Just note that these substitutes may slightly change the flavor and moisture of the bread.
How Do I Store Leftovers?
Store any leftover pineapple zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn!
Can I Add Other Mix-Ins?
Absolutely! This recipe is quite versatile. Consider adding ingredients like chocolate chips, dried cranberries, or other nuts for extra flavor and texture. Just balance the quantities so the batter doesn’t get too heavy.
