This moist pineapple zucchini bread is a tasty treat that combines sweet pineapple and tender zucchini. It’s perfect for breakfast or a snack!
Trust me, you won’t even notice the veggies in this delight! I love slicing it warm and enjoying it with a pat of butter. So good! 🍞
This bread is easy to make, and the flavors mix together so well. You can enjoy it with a cup of tea or coffee. It’s hard to resist a second slice!
Key Ingredients & Substitutions
Flour: All-purpose flour is ideal for this recipe, providing the right texture. If you’re gluten-free, try using a gluten-free all-purpose blend. Adjust liquids as needed for best results.
Zucchini: Fresh zucchini is a must! It’s what keeps the bread moist. You can also use yellow squash if that’s what you have. Grating it finely will help it blend well.
Pineapple: Crushed pineapple adds sweetness and moisture. Make sure to drain it well to avoid a soggy bread. You can swap it for applesauce for a different flavor.
Eggs: For binding, eggs are essential. If you need a substitute, try using flax eggs (1 tablespoon flaxseed meal with 2.5 tablespoons water per egg). This helps keep it vegan-friendly.
How Do I Ensure My Zucchini Bread is Moist and Not Dense?
The key to moist zucchini bread lies in a few important techniques:
- Do not overmix: When combining wet and dry ingredients, mix just until you see no more flour. Overmixing can lead to dense bread.
- Properly drain the pineapple: Excess liquid from the pineapple could make the batter too wet. Squeeze it in a paper towel if necessary.
- Use fresh zucchini: The fresher your zucchini, the more moisture it retains. Don’t skip the grating; it integrates well into the batter.
- Check for doneness: Every oven is different! Test your bread with a toothpick around the 55-minute mark. If it comes out clean, it’s ready!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- Mix-Ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful bread requires about 15 minutes of prep time and 55 to 65 minutes of baking time. After that, let it cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely. So in total, factor in about 1 hour and 30 minutes for the entire process!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper, so the bread comes out easily after baking.
2. Mix Dry Ingredients:
In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg. This will help everything blend together smoothly. Set the bowl aside for now.
3. Combine Wet Ingredients:
In another large bowl, whisk the eggs, granulated sugar, and brown sugar together until they’re well combined and slightly frothy. This gives your bread a nice, airy texture!
4. Add Oil and Vanilla:
Now, pour in the vegetable oil and vanilla extract to the egg mixture. Stir until everything is combined and smooth.
5. Add Zucchini and Pineapple:
Gently fold in the grated zucchini and drained crushed pineapple. Feel free to use a spatula for this—it helps keep the mixture light!
6. Combine Wet and Dry Ingredients:
Gradually add your sifted dry ingredients into the wet mixture. Stir until just combined; it’s perfectly okay if there are a few lumps. Avoid overmixing to keep the bread airy and moist.
7. Add Optional Nuts:
If you’re using walnuts or pecans, now’s the time to fold them in gently!
8. Pour and Smooth:
Pour the batter into your prepared loaf pan, and use a spatula to smooth the top. This helps the bread rise evenly.
9. Bake:
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few crumbs.
10. Cool the Bread:
Once baked, remove the pan from the oven. Allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
11. Slice and Enjoy:
After cooling, slice the bread and enjoy it as a snack or for breakfast. It’s delicious served plain, or with a little butter spread on top!
Enjoy your moist pineapple zucchini bread! It’s a wonderful treat that combines sweet and savory flavors. Happy baking!
FAQ for Moist Pineapple Zucchini Bread
Can I Substitute the Zucchini?
Yes! While zucchini is key for moisture, you can substitute it with grated yellow squash for a similar effect. Just ensure to drain it well, so the bread doesn’t get watery.
How Do I Store Leftover Bread?
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 at room temperature when you’re ready to enjoy!
Can I Make This Recipe Without Eggs?
Absolutely! You can use flax eggs as a substitute: mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken before adding it to your mixture.
What Should I Serve with Pineapple Zucchini Bread?
This bread is delightful on its own, but you can pair it with cream cheese or butter for added richness. It also goes well with a cup of tea or coffee for a perfect snack break!
