This moist pineapple zucchini bread is a tasty treat packed with sweet pineapple and fresh zucchini. It’s perfect for breakfast or a snack anytime!
Let’s be honest, I love how the flavors blend together beautifully! Plus, it’s a great way to sneak in some veggies. Your friends won’t even know there’s zucchini in it! 😄
Key Ingredients & Substitutions
All-purpose flour: This is a staple in most baking recipes. If you’re looking for a gluten-free option, try using an all-purpose gluten-free flour blend. I’ve had success with this while still keeping a soft texture!
Zucchini: Fresh zucchini is best for moisture and slight crunch. If zucchini isn’t available, you can use summer squash or even carrot for a different flavor and texture.
Pineapple: Crushed pineapple adds a tropical sweetness. If you have fresh pineapple, you can chop it finely, or use canned pineapple in its juice, just be sure to drain it well.
Nuts: I like walnuts for their richness, but pecans or even chocolate chips work great too. Skip the nuts if you prefer, or use seeds like sunflower seeds for added crunch.
Coconut: Shredded coconut gives a nice chewiness. If you’re not a coconut fan, feel free to leave it out.
What’s the Best Way to Grate Zucchini?
Grating zucchini is key for this recipe. Here’s how to do it efficiently:
- Choose a medium-sized zucchini to avoid excess moisture. If it’s larger, it may have more seeds and water.
- Use a box grater or a food processor with a grating attachment for quicker results.
- After grating, gently press the zucchini in a clean kitchen towel to remove excess moisture. This prevents the bread from being soggy.
How Can I Tell When My Bread is Done?
Knowing when your pineapple zucchini bread is ready can be tricky. Here’s a simple check:
- Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. If it has wet batter, give it another 5-10 minutes.
- Look for a nice golden brown color on the top. The bread should spring back slightly when you touch it with your finger.
Following these tips will help ensure your pineapple zucchini bread turns out perfectly moist and delicious! Enjoy baking!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup grated zucchini (about 1 medium zucchini; lightly packed)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 50–60 minutes to bake. You’ll want to allow an additional 15 minutes for cooling after baking, so plan for about 1 hour and 35 minutes total from start to finish. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or a little bit of oil, or you can line it with parchment paper for easy removal later. This will help the bread come out smoothly once it’s done baking!
2. Combine Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures that your leavening agents are evenly distributed throughout the batter, helping your bread rise nicely.
3. Beat the Sugars and Eggs:
In a large mixing bowl, use an electric mixer or a whisk to beat the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy. This might take about 2–3 minutes. It’s important to incorporate air into this mixture for a tender bread!
4. Add Wet Ingredients:
Pour in the vegetable oil and vanilla extract into the egg and sugar mixture. Mix well until everything is combined. At this point, take a moment to smell the lovely mix of vanilla and sugar!
5. Incorporate Zucchini and Pineapple:
Next, stir in the grated zucchini and the drained crushed pineapple. Make sure these ingredients are evenly mixed in for that delightful flavor combination!
6. Mix Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients, gently stirring with a spatula or wooden spoon. Mix just until combined; it’s okay if you see a few lumps — over-mixing can make the bread dense.
7. Fold in Optional Ingredients:
If you’re using walnuts or coconut, fold those into the batter now. These add a delicious texture and flavor to the bread!
8. Bake It!
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it in the oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few crumbs, your bread is ready!
9. Cool and Serve:
Once done, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. This keeps the bottom from getting soggy.
10. Enjoy!
Slice your delicious pineapple zucchini bread and enjoy it warm or at room temperature. It’s perfect with a cup of tea or coffee, and it’s sure to impress your friends and family!
This recipe yields a moist, flavorful bread with delightful bursts of sweet pineapple and tender zucchini throughout. Happy baking!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini or Pineapple?
Yes, you can use frozen zucchini or pineapple! Just make sure to thaw the zucchini and squeeze out any excess moisture before grating. For pineapple, make sure to drain it well after thawing to avoid adding extra liquid to the batter.
How Should I Store Leftover Bread?
To keep your bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze it. Wrap it tightly in plastic wrap and then in foil; it’ll keep well in the freezer for up to 2–3 months. Thaw in the fridge overnight when you’re ready to enjoy it!
Can I Substitute the Oil for Applesauce?
Absolutely! You can substitute half of the oil with unsweetened applesauce for a healthier option. This will add moisture without the extra fat. However, keep in mind it may slightly alter the flavor and texture.
What Other Mix-Ins Can I Use?
Feel free to get creative with mix-ins! You can try adding chocolate chips, dried fruit, or even spices like ginger or cloves for a different flavor profile. Just keep the total volume of mix-ins to about 1 cup to maintain the right batter consistency.
