Moist Pineapple Zucchini Bread Recipe

Category: Desserts

This moist pineapple zucchini bread is a delightful blend of sweet and savory. With juicy pineapple and fresh zucchini, each slice is simply bursting with flavor!

Honestly, it’s hard to believe there’s zucchini in here! It’s like giving vegetables a tasty makeover. I love enjoying a slice with my morning coffee—it makes getting up easier! ☕🍞

Key Ingredients & Substitutions

All-Purpose Flour: This is the base of your bread. You can use whole wheat flour for a healthier option. Just keep in mind it might change the texture slightly.

Zucchini: Fresh zucchini is key to the moisture in this bread. You can also use baby squash if zucchini is unavailable, or even shredded carrots for a different flavor.

Pineapple: Canned crushed pineapple works perfectly here. If you’re avoiding sugar, look for unsweetened pineapple. You can also substitute with applesauce for a fruitier twist.

Nuts: I love adding walnuts for a crunch, but you can skip them if you prefer a nut-free version. Pecans or even chocolate chips would also be delicious!

How Do I Ensure My Zucchini Bread is Moist and Not Dense?

Getting that perfect moist texture is essential for zucchini bread. Follow these tips to avoid density.

  • Make sure to remove excess moisture from the grated zucchini by squeezing it in a clean kitchen towel.
  • Don’t overmix the batter. Stir just until combined to keep it light and fluffy.
  • Check your oven temperature with an oven thermometer. Baking at the right temperature is crucial for the bread to rise properly.

Moist Pineapple Zucchini Bread Recipe

Moist Pineapple Zucchini Bread

Ingredients You’ll Need:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 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 takes about 15 minutes to prep and 60-70 minutes to bake. After baking, let it cool for about 10 minutes in the pan. So, you can expect a total time of about 1 hour and 30 minutes from start to enjoy!

Step-by-Step Instructions:

1. Preheat the Oven:

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. This helps the bread to come out easily once it’s baked.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Set this mixture aside for now; we’ll combine it with the wet ingredients shortly!

3. Combine the Wet Ingredients:

In a large bowl, mix the granulated sugar, brown sugar, and oil (or melted butter). Beat in the eggs one at a time so everything blends together smoothly, then stir in the vanilla extract for added flavor.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture. Stir just until combined—you don’t want to overmix, or the bread might turn out dense.

5. Fold in the Extras:

Gently fold in your grated zucchini, crushed pineapple, and, if you like, the nuts. This will give your bread the moisture and texture we love!

6. Pour and Smooth:

Pour the batter into your prepared loaf pan and use a spatula to smooth out the top, making it nice and even.

7. Bake:

Pop the loaf pan into your preheated oven and bake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Keep an eye on it; ovens can vary!

8. Cool:

Once it’s baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.

9. Slice and Enjoy:

Once cooled, slice up your deliciously moist pineapple zucchini bread. This makes for the perfect snack or breakfast treat—enjoy it plain, or with a smear of butter!

Moist Pineapple Zucchini Bread Recipe

FAQ for Moist Pineapple Zucchini Bread

Can I Substitute Fresh Zucchini with Frozen Zucchini?

Yes, you can use frozen zucchini! Just make sure to thaw it and drain any excess water before adding it to the batter, as frozen zucchini can release more moisture when cooked.

How Can I Make This Bread Healthier?

You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, consider reducing the sugar by 1/4 cup or using a sugar alternative to lower the calories.

How Do I Store Leftover Zucchini Bread?

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months!

Can I Add Other Ingredients to the Bread?

Absolutely! Feel free to add chocolate chips, raisins, or even shredded coconut for a fun twist. Just keep in mind that adding more ingredients may affect the bake time slightly, so check for doneness accordingly.

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