This moist pineapple zucchini bread is a tasty treat that combines fresh zucchini and sweet pineapple for a delightful flavor. It’s perfect for breakfast or a snack!
Even if you’re not a fan of veggies, you’ll love this bread. I mean, who can resist a slice warm from the oven? Just be ready to share because it disappears fast! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and texture to the bread. If you don’t have zucchini, carrots can be a good substitute as they also keep the bread moist.
Crushed Pineapple: This sweet addition enhances the flavor and keeps the bread moist. If you want a different flavor, you could use mashed bananas or applesauce in a pinch.
All-Purpose Flour: While all-purpose flour works great, you can substitute it with whole wheat flour for a healthier option. Just keep in mind, it may make the bread denser.
Oils: I use vegetable oil for moisture, but melted coconut oil works well too. You could also use applesauce for a lighter option, though it might alter the flavor slightly.
Nuts: Chopped walnuts or pecans add a nice crunch. If you have nut allergies, feel free to leave them out or substitute with pumpkin seeds.
How Do You Avoid Overmixing?
Overmixing the batter can cause the bread to be tough rather than fluffy. To avoid this, mix the wet and dry ingredients until just combined. It’s okay to have some lumps; this shows that you haven’t overworked the batter.
- Use a spatula or wooden spoon to gently fold the dry ingredients into the wet mixture.
- Stop mixing as soon as you see no dry flour. A few lumps are fine for a soft texture.
Remember, the bread will rise and get its final texture while baking, so don’t worry if it looks a little rough before going in the oven!
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 55-65 minutes to bake. After baking, let it cool for about 15 minutes before you slice into it. So, you’re looking at roughly 1 hour and 30 minutes from start to enjoying your delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan to prevent the bread from sticking later on.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This helps combine all the leavening agents evenly for a fluffy bread.
3. Combine Wet Ingredients:
In another bowl, beat the eggs using a whisk or fork. Add in the granulated sugar, brown sugar, and oil, mixing until everything is well combined. Stir in the vanilla extract for that yummy flavor.
4. Add the Good Stuff:
Now it’s time to bring the two mixtures together! Add the grated zucchini and drained crushed pineapple to the wet ingredients and mix well until combined.
5. Combine Dry & Wet Mixtures:
Gradually add the dry ingredients into the wet ingredients. Gently stir until just combined; remember, it’s okay to have a few lumps. We don’t want to overmix, as this can make the bread tough.
6. Add Nuts (Optional):
If you’re using chopped walnuts or pecans, fold them into the batter gently at this stage.
7. Bake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Then, pop it into your preheated oven and bake for 55-65 minutes. It’s done when a toothpick inserted into the center comes out clean!
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Slice and enjoy your moist pineapple zucchini bread!
Happy baking! 🥳
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini or Pineapple?
Yes! If you have frozen zucchini or pineapple, make sure to thaw them and drain any excess moisture before adding them to the batter. This will help maintain the bread’s texture.
How Can I Make This Bread Healthier?
You can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Additionally, using applesauce or Greek yogurt instead of some of the oil can lower the fat content while keeping it moist.
How Do 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 it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients?
Absolutely! Feel free to add in some chocolate chips, shredded coconut, or even swap in other nuts like pecans or almonds for a flavor twist. Just be mindful of how much you add to maintain the bread’s moisture content.
