This moist pineapple zucchini bread is a delicious twist on a classic. Filled with sweet pineapple and fresh zucchini, it’s perfect for breakfast or a snack!
I love how easy it is to whip up this bread. Plus, the combo of pineapple and zucchini keeps it super moist and yummy! Who can resist a slice? 🍍🥒
Key Ingredients & Substitutions
All-purpose Flour: This is your base ingredient. If you want a gluten-free option, try using an all-purpose gluten-free flour blend. I often use whole wheat flour for added nutrition, but it can make the bread denser.
Zucchini: Fresh zucchini adds moisture. If you don’t have zucchini, shredded carrots can also work well, but they will change the flavor slightly. Make sure to squeeze out excess moisture no matter which you use!
Pineapple: Canned crushed pineapple is a great choice because it’s easy and sweet. If you don’t have crushed pineapple, diced fresh pineapple can be used, but you may want to decrease the sugar slightly.
Nuts: Walnuts or pecans add texture and flavor, but they’re optional. If you or someone you’re serving has nut allergies, you can leave them out or replace them with sunflower seeds for crunch.
Why Should I Measure Ingredients Carefully?
Properly measuring your ingredients is crucial in baking because it affects the texture and rise of your bread. Here are some tips:
- Make sure to spoon the flour into the measuring cup and level it off with a knife. This helps avoid packing the flour, which can make your bread heavy.
- For the sugars, pack the brown sugar into your measuring cup to ensure you have enough sweetness.
- Use a kitchen scale for the most accuracy, especially with flour if you want consistent results.
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 cup finely shredded zucchini (about 1 medium zucchini), squeezed of excess moisture
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious pineapple zucchini bread takes about 10 minutes to prepare, and it needs 50 to 60 minutes to bake. After that, give it an additional 10 minutes to cool in the pan before moving it to a wire rack to cool completely. In total, you’ll need just under 1.5 hours to make this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing these ingredients first helps to evenly distribute the leavening agents and spices throughout the bread.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs until combined. Then, add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix them together well until you have a smooth, blended mixture.
4. Fold in Zucchini and Pineapple:
Next, gently fold in the finely shredded zucchini and drained crushed pineapple. Make sure they are evenly distributed throughout the mixture, adding moisture and flavor to your bread.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until combined. Be careful not to overmix; a few lumps are okay!
6. Add Nuts (Optional):
If you’re using nuts, fold in the chopped walnuts or pecans at this point for extra texture and flavor.
7. Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps create an even surface for baking.
8. Bake the Bread:
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to avoid overbaking.
9. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
10. Enjoy!
Slice the bread once it’s cool and serve. It tastes amazing on its own or with a pat of butter. Enjoy your moist pineapple zucchini bread with your favorite drink—perfect for breakfast or as a snack!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it, and be aware that it may change the texture slightly. Additionally, you might want to reduce the sugar in the recipe a little, as fresh pineapple can be less sweet than canned.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months. Just make sure to slice it first for easy thawing!
Can I Substitute the Oil with Applesauce?
Absolutely! You can replace the vegetable oil with an equal amount of unsweetened applesauce. This will make your bread a bit healthier and maintain moisture. Just be aware that the flavor may have a slight change.
Can I Make This as Muffins Instead of Loaf?
Yes, you can convert this recipe into muffins! Pour the batter into muffin tins and bake at 350°F (175°C) for about 18-20 minutes or until a toothpick comes out clean. This is a great option for portion control and on-the-go snacks!
