This moist pineapple zucchini bread is a tasty treat that blends the sweetness of pineapple with fresh zucchini. It’s soft, fluffy, and perfect for breakfast or a snack!
Honestly, it’s a great way to sneak in some veggies, and no one will be the wiser! I like to enjoy it warm with a bit of butter—yum! Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you want a healthier option, consider using whole wheat flour. Just remember it might make the bread denser.
Zucchini: Look for medium-sized zucchini as they’re tender and moist. If you’re out of zucchini, you can use finely grated carrots for a different twist.
Pineapple: Drained crushed pineapple adds sweetness and moisture. For a tropical twist, swap with mashed banana or applesauce, but it may slightly change the flavor profile.
Eggs: I use large eggs for binding. If you need a vegan option, you can substitute 1 egg with ¼ cup unsweetened applesauce, which works well in baked goods.
Nuts and Dried Fruits: Walnuts and raisins give great texture. If you have nut allergies, leave them out or try sunflower seeds instead. You can also mix up the dried fruits with chopped dates or figs!
How Do I Make Sure My Bread is Moist?
To avoid dry bread, pay attention to how you prepare your ingredients. Here are some tips:
- Make sure to squeeze out excess moisture from the grated zucchini; too much liquid can make the bread soggy.
- Don’t overmix the batter—mix just until the dry ingredients are combined. Overmixing can lead to tough bread.
- Keep an eye on the baking time. Start checking a few minutes before the time is up. Every oven is different!
- Let the bread cool in the pan for a short time before transferring it to a wire rack. This helps retain moisture.
By following these tips, you’ll achieve a perfectly moist pineapple zucchini bread every time!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ¾ cup crushed pineapple, drained
- 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 prepare and 55-65 minutes to bake. After baking, you’ll want to let it cool for about 10 minutes before slicing. In total, you can expect about 1 hour and 30 minutes from start to finish, which includes cooling time.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). It’s important to get your oven nice and hot before you bake the bread! Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. This helps to evenly distribute the leavening agent and spices, ensuring every bite is flavorful!
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs and sugar together until they’re well combined and slightly fluffy. Add in the vegetable oil and vanilla extract, mixing thoroughly for a smooth batter.
4. Combine Wet and Dry Ingredients:
Now, gently stir the dry mixture into the wet mixture just until everything is combined. Be careful not to overmix—it’s okay if there are a few lumps! This will help keep your bread nice and light.
5. Add the Zucchini and Pineapple:
Fold in the grated zucchini, crushed pineapple, and walnuts or raisins (if you’re using them) until they’re evenly distributed. This is what makes your bread so moist and flavorful!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and give it a little shake to settle. Smooth the top with a spatula if needed.
7. Bake to Perfection:
Place the loaf pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready!
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. This helps it maintain that moist texture!
9. Enjoy!
Slice your bread when it’s cooled and serve it plain or spread with butter for an extra treat. Enjoy the delightful flavors of your moist pineapple zucchini bread!
Frequently Asked Questions (FAQ)
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can use whole wheat flour instead of all-purpose flour for a healthier option. Just be aware that whole wheat flour may create a denser texture, so you may want to reduce the amount slightly and add a tablespoon of liquid if needed.
How Do I Store Leftover Pineapple Zucchini Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it! Just slice it first and wrap each piece individually before placing them in a freezer-safe bag for up to 3 months.
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can use fresh pineapple! Just make sure to finely chop or crush it, and remember to drain any excess juice to avoid making the batter too wet. Fresh pineapple can add a delightful, vibrant flavor to your bread.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use ¼ cup unsweetened applesauce for each egg in the recipe. This keeps the moisture intact while making the bread vegan-friendly!
Feel free to reach out if you have more questions while baking! Enjoy your delicious pineapple zucchini bread!
