This moist pineapple zucchini bread is a tasty treat that combines sweet pineapple with healthy zucchini. It’s like a cozy hug for your taste buds!
Honestly, I love how easy it is to whip up this bread. Perfect for breakfast or a snack. And let’s face it, the smell of it baking is pure magic! 🍞✨
Key Ingredients & Substitutions
Flour: All-purpose flour gives the bread its structure. If you’re looking for a healthier option, you can use whole wheat flour. Just note that it may change the texture a bit, making it denser.
Zucchini: Fresh zucchini is key here; it keeps the bread moist. If you don’t have zucchini, you could substitute it with grated carrots or finely shredded squash for a similar texture.
Pineapple: Crushed pineapple adds a special flavor. Make sure to drain it well, or your bread might turn out too wet. If pineapple isn’t available, mashed banana can also be a delicious swap.
Nuts: I love adding walnuts or pecans for some crunch. If you have nut allergies, feel free to skip them or use seeds, such as pumpkin or sunflower, instead.
What’s the Best Way to Prepare Zucchini for Bread?
Getting your zucchini ready is super easy, but it’s worth doing right. Start by washing the zucchini thoroughly. Then, you’ll want to shred it—using a box grater works perfectly. The best part is you don’t need to peel it!
- After shredding, place the zucchini in a clean kitchen towel or cheesecloth.
- Squeeze out the excess moisture—this helps keep the bread from becoming soggy.
- Measure out the shredded zucchini and use it in your recipe!
Taking these extra steps ensures your pineapple zucchini bread will be moist but not wet, giving it the perfect texture!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- ¾ cup crushed pineapple, drained well
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then you’ll bake it for about 55-65 minutes. Don’t forget to cool it for a bit afterward! In total, you’re looking at around 1.5 hours from start to enjoying your delicious bread.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan to ensure your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk these ingredients together until well mixed. This ensures an even rise and flavor throughout the bread!
3. Combine Wet Ingredients:
In a large bowl, beat the two eggs together. Then, add in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix well until the mixture is smooth and well combined.
4. Combine Dry and Wet Ingredients:
Next, stir the dry ingredients into the wet ingredients. Mix just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add the Zucchini and Pineapple:
Now it’s time for the star ingredients! Fold in the finely shredded zucchini, drained crushed pineapple, and if you’d like, the walnuts or pecans and raisins or dried cranberries. This adds a wonderful texture and flavor to your bread.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, making sure it’s even for a lovely shape when it bakes.
7. Bake Your Bread:
Put the loaf pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If it starts to brown too much on top, you can gently cover it with aluminum foil.
8. Cool and Serve:
Once baked, remove it from the oven and let it cool in the pan for about 10 minutes. Afterwards, transfer the loaf to a wire rack to cool completely before slicing. This will help it maintain its perfect moist texture.
Enjoy your moist pineapple zucchini bread—a delightful blend of sweetness and healthiness!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes! If you have frozen zucchini, just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This helps maintain the right texture in your bread.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will keep your bread moist and delicious!
How Should I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap slices in plastic wrap or foil and freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients or Flavors?
Absolutely! Feel free to customize your bread with additions like chocolate chips, coconut flakes, or dried fruits. Just keep in mind that too many additions might affect the baking time slightly, so check for doneness with a toothpick.
