This Pineapple Zucchini Bread is a sweet treat that’s super moist and packed with flavor! The blend of fresh zucchini and juicy pineapple makes every slice a delightful surprise.
I love how easy it is to whip up! It’s perfect for breakfast, a snack, or even dessert. Trust me, you’ll wish you made two loaves—the aroma alone is worth it! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want to make it healthier, try using whole wheat flour. You might need to add a little more liquid as whole wheat flour absorbs more moisture.
Zucchini: Fresh zucchini adds moisture. Make sure to squeeze out the excess water to avoid a soggy bread. If you don’t have zucchini, you can use grated carrots instead for a similar texture and taste.
Pineapple: I love using crushed pineapple for sweetness. Make sure to drain it well to prevent adding too much liquid. If you want less sugar, try using unsweetened applesauce instead.
Nuts: Walnuts or pecans add crunch and flavor. If you prefer a nut-free version, feel free to leave them out or substitute with chocolate chips for a sweeter twist!
How Do You Mix Wet and Dry Ingredients Without Overdoing It?
Mixing the batter correctly is key to fluffy, moist bread. After combining the wet ingredients, add the dry ingredients gently. Stir just until everything is mixed. It’s okay if there are a few lumps—overmixing can make the bread dense.
- Use a spatula to fold in the dry mixture. This keeps the air in the batter for a lighter texture.
- When adding zucchini and pineapple, fold them in last to keep them intact.
What’s the Best Way to Ensure Your Bread Comes Out Perfectly Baked?
Oven temperature is crucial! Preheat your oven fully before baking. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs. If there’s wet batter, give it more time, and cover it with foil to prevent over-browning.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
Time Needed:
This delightful pineapple zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. You’ll need some cooling time afterward, but trust me, the wait is worth it! Overall, you can enjoy this treat in about 2 hours, including cooling.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan. You could also line it with parchment paper to make it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if you’re using it). This step helps to evenly distribute the leavening agents throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs first. Then add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together until it’s nice and creamy, and well combined.
4. Combine Wet and Dry Ingredients:
Gently stir the dry ingredients into the wet mixture. It’s important to mix just until combined—don’t worry about any lumps; that’s perfectly fine!
5. Add Zucchini, Pineapple, and Nuts:
Now it’s time to fold in the grated zucchini and crushed pineapple. If you’re using nuts, add those too! Be gentle while folding to keep everything nice and airy—overmixing can make your bread dense.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake It Up:
Pop the loaf pan into the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
8. Cool It Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. This helps it set. After that, carefully transfer it to a wire rack to cool completely.
9. Slice and Serve:
Once fully cooled, slice the bread and serve! It’s delicious on its own or paired with a warming cup of coffee or tea. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
Enjoy your moist and flavorful pineapple zucchini bread! Happy baking! 🍞😊
FAQ About Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini or Pineapple?
Yes! If you have frozen zucchini, thaw and squeeze out the excess moisture before using it. For frozen pineapple, just drain any extra liquid afterwards. This will help maintain the bread’s moisture and texture.
What If I Don’t Have Brown Sugar?
No problem! You can substitute brown sugar with granulated sugar. If you’d like a similar flavor, add 1 tablespoon of molasses to the granulated sugar for each 1 cup of brown sugar you’re replacing.
How Do I Store Leftovers Properly?
Store your leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the bread tightly and refrigerate it for up to a week or freeze it for up to 3 months.
Can I Add Other Ingredients?
Absolutely! Feel free to customize your bread by adding chocolate chips, raisins, or different nuts for extra flavor and texture. Just remember not to overload the mix to maintain the bread’s moisture and structure.
