This Moist Pineapple Zucchini Bread is a tasty treat that combines the sweetness of pineapple with shredded zucchini. It’s soft, fluffy, and perfect for breakfast or a snack!
I love how the flavors blend together, making it a yummy surprise for anyone who’s never tried it. Plus, it’s a sneaky way to get some veggies in your diet—who wouldn’t love that?
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of this bread. If you’re looking for a gluten-free option, gluten-free all-purpose flour works well as a substitute.
Zucchini: Fresh zucchini is key for moisture. If you can’t find it, grated carrots also work, though they will change the flavor slightly.
Pineapple: Canned crushed pineapple is convenient, but fresh pineapple can add a brighter flavor. Just make sure to chop it finely and drain it well before adding.
Sweeteners: The combination of granulated and brown sugar provides depth of flavor. You could switch the sugars with coconut sugar or a sugar substitute if you’re looking to reduce sugar intake.
Nuts: I love adding walnuts or pecans for crunch, but you can leave them out if there’s a nut allergy. Pumpkin seeds are a great substitute!
What’s the Best Way to Shred Zucchini?
Shredding zucchini properly is crucial for this recipe. The moisture from the zucchini helps keep the bread soft. Here’s how to do it right:
- Wash the zucchini and trim the ends.
- Use a grater or a food processor to shred it into fine pieces.
- Place the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. This helps prevent the bread from being too soggy.
How Do I Ensure My Bread is Moist?
To keep your bread moist, follow these tips:
- Don’t overmix the batter; this can create a denser loaf.
- Make sure you don’t underbake it. When the toothpick comes out clean, the bread is ready.
- Once it’s out of the oven, cool it in the pan for 15 minutes before transferring it to a wire rack. This helps keep it moist.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Fruits & Nuts:
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained well
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread takes about 20 minutes to prepare and approximately 55 to 65 minutes to bake. Be sure to allow an extra 15 minutes for cooling before you slice into it. In total, you’re looking at around 1 hour 30 minutes to enjoy this treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with some butter or cooking spray, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves if using. This will give your bread its delicious flavor.
3. Combine Wet Ingredients:
In a large bowl, take the granulated sugar, brown sugar, and vegetable oil and beat them together until they’re nicely combined. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
4. Fold in the Fruits:
Now, gently fold in the shredded zucchini and the crushed pineapple. Make sure it’s evenly mixed but don’t worry about overmixing yet!
5. Combine Dry and Wet Ingredients:
Gradually add in the dry ingredients to your wet mixture. Stir gently until just combined. You don’t want to overmix; a few lumps are totally fine!
6. Add Nuts (if using):
If you’re adding chopped nuts, now’s the time to fold them into the batter. They add a nice crunch!
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Place it in the oven and bake for 55 to 65 minutes. A toothpick inserted into the center should come out clean when it’s done.
8. Cool and Slice:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. Wait—if you can!—before slicing to let all those yummy flavors develop. Enjoy your moist and flavorful pineapple zucchini bread!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the bread may turn out denser. Consider adding a tablespoon of extra moisture (like yogurt or applesauce) to keep it moist!
How Do I Store Leftover Bread?
Store any leftover bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it for up to 3 months. Just thaw slices as needed!
Can I Omit the Nuts?
Absolutely! If you’re not a fan of nuts or have a nut allergy, feel free to leave them out. You can also add raisins or chocolate chips for a sweet twist instead!
What Should I Do If My Bread Is Too Moist?
If your bread ends up too moist, it may need more baking time. Every oven is different, so check for doneness with a toothpick inserted in the center. If it comes out wet, keep baking in 5-minute increments until done!
