This moist pineapple zucchini bread is a treat that brings together sweet pineapple and fresh zucchini for a deliciously soft loaf. Perfect for breakfast or a snack!
Honestly, it’s a great way to use up zucchini from the garden. I love to have a slice warm with butter—it’s like a hug in food form! Plus, it’s easy to make so you can whip it up anytime!
Key Ingredients & Substitutions
All-Purpose Flour: This is a staple for baked goods, providing the right structure. If you want a gluten-free version, you can use a 1:1 gluten-free flour blend. I find that a mix of different flours can add more flavor and texture!
Whole Wheat Flour: This adds a nutty flavor and some health benefits. If you want a lighter loaf, you can use just all-purpose flour or a blend of half whole wheat and half all-purpose. Sometimes I even use oat flour!
Zucchini: Fresh zucchini adds moisture and nutrients. If you don’t have any on hand, shredded carrots could be a fun substitute. They add sweetness, too!
Pineapple: Crushed pineapple ensures the bread is moist and adds a tropical flavor. You could swap it with applesauce for a different fruit flavor or a bit of mashed banana, which adds more sweetness!
Nuts: Walnuts or pecans add texture and nutty flavor. If you prefer a nut-free bread, you can simply omit them or use seeds like sunflower seeds for a bit of crunch.
How Do You Ensure the Zucchini is Well Incorporated?
Adding zucchini might seem straightforward, but you want to get it right for the best results. Grating it finely helps it blend into the batter, ensuring each bite has the perfect flavor and moisture.
- Always grate the zucchini using a box grater or food processor. No need to peel it!
- Make sure to squeeze out excess moisture using a clean kitchen towel after grating. This prevents the bread from being too soggy.
- Mix the grated zucchini into the wet ingredients before combining with dry ingredients. This helps distribute evenly.
Following these steps leads to a delightful loaf that’s light and fluffy, bursting with flavor! Enjoy your baking!
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55 to 65 minutes to bake, plus some cooling time. In total, you’ll need about 1.5 to 2 hours to enjoy this delicious bread from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5 inch loaf pan or line it with parchment paper. This will make it easier to remove the bread later!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This will help ensure your bread rises evenly and has great flavor!
3. Combine the Wet Ingredients:
In another bowl, beat the eggs with the granulated sugar and brown sugar until combined and slightly frothy. Then, add the vegetable oil and vanilla extract, mixing well until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Now, gently stir the wet ingredients into the dry ingredients. Mix just until combined—don’t overdo it! A few lumps are okay.
5. Fold in the Zucchini and Pineapple:
Carefully fold in the grated zucchini and crushed pineapple into the batter. This is where the magic happens; you’ll get that lovely moisture and flavor!
6. Add Nuts (If Using):
If you decided to use nuts, fold them in gently now. They will add a nice crunch to your bread.
7. Pour the Batter:
Pour the batter into your prepared loaf pan and spread it out evenly. It should look fluffy and delicious already!
8. Bake Your Bread:
Pop the pan into the oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center—the bread is done when it comes out clean.
9. Cool and Slice:
Once it’s baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your warm and moist bread with a bit of butter or on its own!
Happy baking! Enjoy your moist and flavorful pineapple zucchini bread!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it and drain as much liquid as possible, similar to how you would with canned crushed pineapple. This will help maintain the right texture and moisture in your bread.
How Do I Store Leftover Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the fridge or freeze it for up to 3 months. Just make sure to let it cool completely before wrapping.
Can I Substitute the Vegetable Oil with Apple Sauce?
Absolutely! You can substitute half the oil with unsweetened applesauce for a healthier option. This will still give the bread moisture while reducing the fat content.
What Should I Do If My Zucchini Bread Turns Out Too Moist?
If you find your bread is too moist, it may be due to excess moisture from the zucchini or pineapple. Make sure to properly drain the pineapple and consider squeezing out additional moisture from the grated zucchini. In the future, you might also reduce the amount of added sugars slightly, as they can contribute to moisture as well.
