This Pineapple Zucchini Bread is super moist and oh-so-delicious! It combines sweet pineapple and zucchini to create a treat that’s perfect for breakfast or a snack.
Whenever I make this bread, my house smells amazing! Plus, it’s a great way to sneak some veggies into my day. Enjoy it warm with a pat of butter for extra yum! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread’s structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. It works surprisingly well!
Zucchini: Fresh grated zucchini adds moisture. You can swap it with yellow squash if that’s what you have on hand. Just make sure to squeeze out the extra water.
Pineapple: Crushed pineapple brings sweetness and moisture. If you want a lower-sugar option, you can use applesauce or unsweetened canned pumpkin instead, though the flavor will change slightly.
Vegetable Oil: This keeps the bread moist. I often prefer using melted coconut oil for its flavor. However, you can also use melted butter for a richer taste.
Nuts: Nuts add a wonderful crunch. If you prefer a nut-free version, just leave them out! Sunflower seeds make a great substitute if you want some texture.
How Can I Ensure My Bread Turns Out Perfectly Moist?
The key to making this bread moist lies in how you handle your zucchini and the mixing of ingredients. Here are my tips:
- Squeeze Excess Moisture: Once you grate the zucchini, be sure to squeeze out the excess water using a clean kitchen towel. This prevents the batter from becoming too watery.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense bread.
- Check Doneness: Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter, bake a little longer.
With these tips, your pineapple zucchini bread will be wonderfully moist and delicious! Enjoy every slice!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 3/4 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and about 50-60 minutes to bake. After baking, allow the bread to cool for 15 minutes in the pan, then cool completely on a wire rack. In total, you’re looking at about an hour and a half from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the 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 line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This ensures that the leavening agents are evenly distributed. Set this mixture aside for now.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar and vegetable oil until they’re nice and blended. Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract to incorporate the flavor.
4. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the bread dense. You want it to stay light and fluffy!
5. Add Zucchini and Pineapple:
Now, fold in your grated zucchini and crushed pineapple. If you’re using nuts, gently mix those in as well. This step adds moisture and sweetness, making the bread absolutely delightful!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Give the pan a gentle tap on your counter to release any air bubbles.
7. Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
8. Cool and Serve:
Once the bread is baked, allow it to cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing. This helps maintain its moist texture!
Enjoy your delicious and moist pineapple zucchini bread as a perfect snack or a quick breakfast treat!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If you want to use fresh pineapple, make sure to finely chop it and drain excess juice to avoid making the batter too wet. Fresh pineapple adds a vibrant flavor!
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Can I Substitute the Vegetable Oil?
Yes! You can substitute vegetable oil with melted coconut oil or a mild-flavored olive oil. If you prefer a buttery flavor, melted butter works well, too.
What If I Don’t Have Zucchini?
If zucchini is unavailable, you can use yellow squash as a substitute, or replace it with an equal amount of applesauce for a different but delicious flavor profile!
