This moist pineapple zucchini bread is a lovely treat with the perfect blend of sweet pineapple and fresh zucchini. It’s a delicious way to enjoy your veggies!
Whenever I make this, the smell fills the kitchen and makes everyone curious! I love enjoying a slice warm from the oven, maybe with a bit of butter. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you want a healthier option, consider using whole wheat flour. It may change the texture slightly but adds fiber and nutrients.
Vegetable Oil: This keeps the bread moist. You can swap it for melted coconut oil for a unique flavor or use apple sauce for a lower-fat option.
Zucchini: Fresh grated zucchini adds moisture and texture. If zucchini isn’t available, shredded carrots can be a good alternative, providing sweetness and moisture as well.
Pineapple: Crushed pineapple brings sweetness and flavor. You can substitute it with applesauce or mashed ripe banana for a different twist, though you’ll lose the pineapple flavor.
Nuts: The recipe includes optional walnuts or pecans for crunch. If you have nut allergies, you can simply omit them or use seeds like sunflower seeds instead!
How Do I Make Sure My Bread Is Moist?
To achieve that lovely moist texture in your pineapple zucchini bread, there are a couple of key techniques to keep in mind:
- Make sure you don’t overmix the batter. Mixing just until combined helps keep the bread light and fluffy.
- Use freshly grated zucchini. If it’s too watery, squeeze out excess moisture with a clean towel before adding to the mix.
- Do not skip the cooling time! Allowing the bread to cool in the pan helps maintain its texture and moisture.
These simple steps will help you create a perfect loaf every time! Happy baking!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe is pretty straightforward! You’ll need about 15 minutes for preparation and then about 50-60 minutes for baking. After that, let the bread cool for another 15 minutes in the pan before transferring it to a wire rack. Altogether, you should be able to enjoy your delicious zucchini bread in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. While it’s heating, grab your 9×5 inch loaf pan and grease and flour it. Alternatively, you can line it with parchment paper for easy removal.
2. Combine the Dry Ingredients:
In a medium size bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mixture helps to evenly distribute the leavening agents and spices, ensuring your bread rises well.
3. Mix the Wet Ingredients:
In a large bowl, beat the two eggs and sugar with a mixer until the mixture is light and fluffy. Gradually pour in the vegetable oil and vanilla extract, mixing well until it’s all combined.
4. Add in the Good Stuff:
Stir in the grated zucchini and crushed pineapple. Make sure they are evenly mixed into the wet ingredients for a delicious flavor in every bite!
5. Combine Wet and Dry Mixtures:
Now, gently add the dry ingredients to the wet mixture. Stir just until everything is combined—be careful not to overmix! This helps keep the bread light and fluffy.
6. Nuts, If You Want:
If you’re using nuts, fold them into the batter now. They add a wonderful crunch and flavor!
7. Pour and Bake:
Pour the batter into your prepared loaf pan and spread it evenly. Place it in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is done.
8. Cool Your Bread:
Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key here!
9. Slice and Enjoy:
Once cool, slice your delicious moist pineapple zucchini bread. Serve it plain or with a little butter. Enjoy every bite of this sweet and flavorful treat!
FAQ About Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini or Pineapple?
Yes, you can use frozen zucchini or pineapple! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This ensures that your bread doesn’t become too watery.
How Can I Make This Recipe Healthier?
To make this bread a bit healthier, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. You can also replace some or all of the sugar with honey or maple syrup. Just reduce the amount of liquid in the recipe slightly to compensate for the added moisture.
Can This Bread Be Made Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that it contains a binding agent like xanthan gum for the best texture. Follow the specific instructions on the gluten-free flour package for best results.
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 overnight in the fridge when you’re ready to enjoy it again!
