This moist pineapple zucchini bread is a sweet treat that combines crushed pineapple and freshly grated zucchini. It’s soft and delicious, perfect for breakfast or a snack!
Every time I bake this, my kitchen smells amazing! I love sneaking a piece even before it cools—can’t resist that fruity goodness! 🍍🥒
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this recipe. If you’re gluten-free, try a 1:1 gluten-free flour blend. It will yield great results!
Sugars: I love the combination of granulated and brown sugar; it adds depth. You can replace both with coconut sugar for a lower glycemic index option.
Vegetable Oil: This keeps the bread moist. If you prefer, use melted coconut oil or unsweetened applesauce for a healthier twist.
Pineapple: Make sure to drain the crushed pineapple well. If it’s not available, crushed mango can be a fun alternative, giving a tropical twist.
Zucchini: Fresh zucchini is key, but if you’re in a pinch, shredded carrots work; they’ll add sweetness and color!
Nuts & Dried Fruit: I love adding walnuts for a nice crunch. If you’re allergic, skip them or use pumpkin seeds instead. Dried cranberries add a tangy sweetness, but feel free to use chocolate chips if you’d like!
How Can I Ensure My Bread Stays Moist?
Keeping your bread moist is important! Here are some tips:
- Don’t overmix the batter after adding the dry ingredients. Mix just until combined to avoid a tough texture.
- Make sure to measure your flour accurately. Too much flour can lead to dryness. Spoon flour into the measuring cup instead of scooping.
- Check for doneness using a toothpick around the 55-minute mark. Removing it from the oven while still a bit moist in the center helps keep it soft!
- Store the bread wrapped in plastic wrap or in an airtight container after it cools completely. This will keep it fresh longer.
Enjoy baking and sharing this delightful bread that the whole family will love!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 to 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
Time Needed:
This recipe will take you about 15 minutes to prepare and around 55 to 65 minutes to bake. Don’t forget to let it cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. So, plan for about 1 hour and 30 minutes in total!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease up a 9×5 inch loaf pan with cooking spray or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is well blended. This mix will give your bread structure and delicious flavor!
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil. Mix until thoroughly combined. This step incorporates air and helps make your bread light and fluffy.
4. Add the Eggs and Vanilla:
Next, crack in the eggs one by one, beating well after each addition. Don’t forget to stir in the vanilla extract after the last egg. This will introduce a lovely flavor to your bread!
5. Incorporate the Zucchini and Pineapple:
Now it’s time to fold in your drained crushed pineapple and grated zucchini. Gently mix until they are evenly distributed throughout the batter.
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to over-mix; a few lumps are okay!
7. Add Optional Ingredients:
If you’re using nuts or dried fruit, this is the moment to fold them into the batter. They’ll add a wonderful texture and flavor!
8. Pour Batter into the Pan:
Pour the batter into your prepared loaf pan and spread it out evenly to smooth the top.
9. Bake the Bread:
Pop it in the oven and bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center—the toothpick should come out clean or with a few moist crumbs.
10. Cool and Enjoy:
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing. Enjoy your delicious and moist pineapple zucchini bread—you deserve it!
This delightful bread has a wonderful tropical sweetness and is sure to be a hit with everyone!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini?
Absolutely! Just make sure to thaw the frozen zucchini and squeeze out any excess moisture before adding it to the batter. This will help maintain the bread’s perfect texture!
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes) for each egg. Either option works great for maintaining moisture!
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to 3 months. Just thaw at room temperature or microwave for a quick snack!
Can I Add Other Ingredients?
Definitely! Feel free to get creative by adding chocolate chips, chopped apples, or different nuts. Just keep in mind that extra moisture might slightly alter baking times, so check for doneness accordingly!
