This moist pineapple zucchini bread is a fantastic treat! It combines sweet pineapple and fresh zucchini for a tasty twist. Perfect for breakfast or as a snack!
I love how it makes my kitchen smell amazing while it bakes. Plus, it’s a sneaky way to get in some veggies. Trust me, your friends won’t even notice! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can substitute it with whole wheat flour for a healthier option, but it may result in a denser loaf. I sometimes mix half and half for a nice balance!
Zucchini: Fresh zucchini keeps the bread moist. If you have yellow squash on hand, feel free to use it too! Just ensure it’s finely shredded.
Pineapple: Crushed pineapple adds sweetness and moisture. If you’re looking for a lower sugar option, consider using unsweetened canned pineapple. It works just as great!
Nuts: Walnuts or pecans add a nice crunch. If you prefer a nut-free version, simply leave them out. Raisins can be a great substitute for sweetness!
How Do I Ensure My Bread Is Extra Moist?
To achieve a perfectly moist loaf, follow these steps:
- Make sure to drain the crushed pineapple well to avoid excess moisture.
- Don’t skip the oil; it keeps the bread soft and tender. You can use melted coconut oil for a unique flavor.
- Baking times can vary, so check for doneness early by inserting a toothpick.
Also, let it cool completely before slicing; this helps it set and stay moist!
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious pineapple zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. Be sure to allow for some cool time after baking, which typically takes about 10 minutes. Altogether, you’re looking at around 1 hour and 15 minutes from start to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will help prevent the bread from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures your dry ingredients are evenly mixed and ready for the batter.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs. Then add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together until smooth—this is where all the flavors start to come together!
4. Add Zucchini and Pineapple:
Now, stir in the finely shredded zucchini and the drained crushed pineapple. This adds moisture and sweetness to the bread.
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet ingredients. Mix just until combined—be careful not to overmix! It’s okay if there are a few lumps; this keeps your bread nice and fluffy.
6. Add Nuts (if desired):
If you’re using walnuts or pecans, gently fold them into the batter now. They add a delightful crunch to the bread!
7. Bake:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake it in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, it’s ready!
8. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This will help it maintain its moisture!
9. Enjoy!
Slice your moist pineapple zucchini bread and enjoy it as a tasty snack or breakfast treat. It’s perfect on its own or with a little butter. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that it may result in a denser bread, so you might want to mix half whole wheat and half all-purpose flour for the best texture.
How Do I Store Leftover Pineapple Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months!
Can I Omit the Nuts?
Absolutely! If you’re not a fan of nuts or have allergies, feel free to leave them out. You can also replace them with chocolate chips or dried fruit for a different twist!
What Can I Substitute for Vegetable Oil?
If you’d like to use a healthier option, you can substitute vegetable oil with melted coconut oil or unsweetened applesauce. Just keep in mind that using applesauce may result in a slightly different texture.
