This moist pineapple zucchini bread is a delicious way to enjoy veggies in your snack! With sweet pineapple and fresh zucchini, it’s like a tropical treat in every slice.
Honestly, I can’t help but smile when I bite into this bread. It’s not just tasty, but super easy to make. Perfect with a cup of tea after a long day—what’s not to love?
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can swap it for whole wheat flour for a healthier option, but it may change the texture slightly.
Zucchini: Fresh zucchini is best as it adds moisture. If you don’t have it, grated carrots can be a fun alternative. Just keep in mind that zucchini is more hydrating!
Pineapple: Crushed pineapple not only provides sweetness but also moisture. If it’s not available, finely chopped apples can work as a substitute, but you’ll lose that tropical vibe.
Nuts: Walnuts or pecans add crunch, but if you have allergies, try sunflower seeds or just leave them out entirely for a nut-free version.
How Do I Make Sure My Bread is Moist?
The key to a moist pineapple zucchini bread is to not overmix the batter! When you combine the wet and dry ingredients, mix just until they come together. Also, don’t forget to drain the pineapple well before adding it. Too much liquid can make the bread soggy.
- Start by grating the zucchini and let it sit for a bit to release excess water.
- After mixing, fold in the zucchini and pineapple gently to keep air in the batter for a nice rise.
- Check the bread with a toothpick a few minutes early to avoid overbaking; it should be moist with a few crumbs but not wet.
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. Plus, you’ll want to let it cool for 10 minutes in the pan and then transfer it to cool completely on a rack. So, in total, you’re looking at about 1 hour and 30 minutes before you can enjoy a slice of warm, delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it with butter or cooking spray. Then, dust it with a little flour to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure it’s all well combined and set aside.
3. Combine Wet Ingredients:
In another bowl, crack in the two large eggs and beat them lightly. Add in the vegetable oil and vanilla extract, then mix everything until it’s smooth.
4. Combine Wet and Dry Ingredients:
Pour the egg mixture into the bowl with the dry ingredients. Stir gently until just combined—be careful not to overmix; a few lumps are perfectly fine!
5. Add Zucchini and Pineapple:
Now, fold in the grated zucchini and the drained crushed pineapple. If you’re using nuts, add them in at this stage, gently folding it all together.
6. Pour and Smooth:
Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top evenly so it bakes nicely.
7. Bake the Bread:
Put the loaf pan in the oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s ready! If it’s wet, let it bake a little longer.
8. Cool Down:
After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This waiting time will help the flavors develop and make slicing easier.
9. Enjoy!
Once cooled, slice the bread and enjoy it as a snack or a delightful breakfast treat! It pairs perfectly with a cup of tea or coffee.
FAQ for Moist Pineapple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give it a nuttier flavor and denser texture. You might want to reduce the amount slightly or add a touch more moisture, such as an extra tablespoon of oil, to keep it from being too dry.
How Should I Store Leftovers?
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 it at room temperature before enjoying!
Can I Omit the Nuts?
Absolutely! If you prefer a nut-free bread or have allergies, you can leave the nuts out entirely. The bread will still be moist and delicious without them. If you like, you could add chocolate chips or dried fruit instead for added flavor!
What is the Best Way to Thaw Frozen Bread?
The best way to thaw frozen zucchini bread is to place it in the refrigerator overnight. If you’re in a hurry, you can leave it at room temperature for a few hours, or microwave it in short bursts on the defrost setting until it’s soft.
