This Pineapple Zucchini Bread is a moist and tasty treat that’s perfect for breakfast or snacks. The sweet pineapple and soft zucchini blend beautifully, keeping every bite wonderfully moist!
Honestly, I love sneaking this bread into my lunch. It feels like a little slice of sunshine! Plus, it’s a great way to use up those extra zucchinis from the garden!
Key Ingredients & Substitutions
All-Purpose Flour: This flour provides structure. If you’re looking for a healthier option, you can use whole wheat flour, but it might make the bread denser.
Zucchini: Fresh zucchini is key for moisture. If you don’t have zucchini, you could use finely grated carrots, but the texture will differ slightly.
Pineapple: Canned crushed pineapple works perfectly here, but fresh pineapple can be used too. Just make sure to drain it well to avoid extra moisture.
Vegetable Oil: Oil keeps the bread moist. You can substitute with melted coconut oil or even unsweetened applesauce for a lighter option. This can also reduce the sugar needed.
Nuts: I love adding walnuts for crunch, but if you’re nut-free, feel free to leave them out or use seeds, like sunflower seeds.
How Do You Make Sure Your Bread is Moist and Not Overmixed?
Mixing your batter is crucial for a good texture. The key is to combine ingredients just until no dry flour is visible. Overmixing can make your bread tough.
- Always whisk dry ingredients first so they’re evenly distributed.
- Gently fold the dry mix into the wet mix using a spatula. A few lumps are okay!
- Be careful when adding in zucchini and pineapple; fold gently so they stay intact.
For best results, try to work quickly but don’t rush. Enjoy the mixing process and look forward to a delicious treat ahead!
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
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 55-65 minutes to bake, plus a little time to cool. In total, you’re looking at about 1 hour and 15 minutes before you can slice into this delicious bread.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. While that’s heating up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to make the bread easier to remove later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Mixing these ingredients first prevents clumping and ensures even distribution of the leaveners.
3. Combine Wet Ingredients:
In a large bowl, beat together the eggs and granulated sugar until they look light and fluffy. Then, add in the vegetable oil and vanilla extract, mixing them well until everything is combined smoothly.
4. Add the Zucchini and Pineapple:
Now, fold in the grated zucchini and drained crushed pineapple. Mix gently so that everything is evenly distributed. Don’t worry about a few lumps; that’s totally fine!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet mixture. Using a spatula, gently fold everything together until just combined. Remember, avoiding overmixing is key to keeping the bread tender!
6. Add Nuts (Optional):
If you love a little crunch, fold in the chopped nuts. This extra texture is optional, but it adds a lovely flavor dimension.
7. Pour into the Pan:
Pour the batter into your prepared loaf pan. Spread the top flat with the spatula to make it nice and even.
8. Bake:
Place the pan in the oven and bake for about 55-65 minutes. A toothpick inserted into the center should come out clean when it’s ready. Your kitchen will smell amazing!
9. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. Take a moment to admire your beautiful bread before diving in!
Enjoy your moist and delicious pineapple zucchini bread with a cup of coffee or just as a tasty snack during the day!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and drain any excess water before adding it to the batter. This will help maintain the proper moisture level in your bread.
How Do I Store Leftover Bread Properly?
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. Just thaw at room temperature when you’re ready to enjoy a slice!
Can I Substitute Other Fruits?
Absolutely! If you’re not a fan of pineapple, you can use grated apples or a mix of applesauce for moisture. Just make sure to keep the overall liquid content balanced with the other ingredients.
What Should I Do If My Bread Is Too Dense?
If your bread turns out dense, it might be due to overmixing the batter or using too much flour. Make sure to gently fold the ingredients together and spoon the flour into your measuring cup instead of scooping it directly. This helps to avoid packing in too much flour.
