This Moist Pineapple Zucchini Bread is a delightful mix of sweet and savory. The pineapple adds a burst of flavor, while zucchini keeps it soft and moist. Perfect for breakfast or a snack!
Whenever I bake this, the whole house smells amazing! I love to slather a bit of butter on it for that extra yum factor. Trust me, you can’t just have one slice! 😄
Key Ingredients & Substitutions
All-purpose Flour: This is the main base of the bread. If you want a healthier twist, you can use whole wheat flour instead, but it may make the bread denser. You can also try gluten-free flour for a gluten-free version.
Zucchini: Fresh zucchini is key for moisture. If you don’t have zucchini, shredded carrots can work too, giving a similar sweet flavor and moisture.
Pineapple: Crushed pineapple adds sweetness and helps keep the bread moist. If fresh pineapple is available, you can finely chop it and use that. Canned pineapple works just well; just make sure to drain it properly.
Nuts: Adding walnuts or pecans is optional, but they offer a delightful crunch. If you or someone you are serving has a nut allergy, try using sunflower seeds or simply omit them!
How Can You Ensure Your Zucchini Bread is Super Moist?
The secret to moist zucchini bread is all in how you prepare the zucchini. Make sure to squeeze out the excess moisture before adding it to the batter. This prevents the batter from becoming too wet during baking.
- Use a clean kitchen towel to wring out the zucchini until no more water comes out.
- Consider using a mix of both shredded zucchini and crushed pineapple to add more moisture without making the batter too runny.
- Don’t over-mix the batter once you add the dry ingredients; just stir until combined to keep the bread light and fluffy.
How to Make 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
- ½ teaspoon ground nutmeg
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (squeezed to remove excess moisture)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful bread takes about 15 minutes to prepare and 55-65 minutes to bake. Plus, you’ll want to let it cool for about 15 minutes before slicing. In total, set aside about 1.5 hours to enjoy your homemade treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, take a 9×5 inch loaf pan and grease it lightly with butter or cooking spray, then sprinkle a little flour over it to ensure the bread doesn’t stick.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will ensure that your ingredients are evenly distributed throughout the bread.
3. Preparing the Wet Ingredients:
In a large bowl, beat the eggs with the granulated sugar until they’re light and well combined. Then, pour in the vegetable oil and add the vanilla extract, mixing everything thoroughly until it’s nice and smooth.
4. Combining Dry and Wet Ingredients:
Next, gently fold the dry ingredients into the wet ingredients. Be careful not to over-mix; just stir until everything is combined, and a few flour streaks remain.
5. Adding the Good Stuff:
Now it’s time to add the star ingredients! Gently stir in the shredded zucchini, crushed pineapple, and chopped nuts (if you’re using them). Be sure to fold these in evenly to maximize flavor in every slice.
6. Getting it Ready for the Oven:
Pour the batter into your prepared loaf pan and spread it out evenly with a spatula. This helps it bake nice and even!
7. Baking Time:
Pop the pan in the preheated oven and bake for 55-65 minutes. You can check for doneness by inserting a toothpick in the center; if it comes out clean or with just a few crumbs, it’s ready!
8. Cooling Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely. This step is really important to keep the bread from getting soggy!
Enjoy this moist, flavorful bread that combines the freshness of zucchini and the sweetness of pineapple perfectly! It’s perfect for breakfast, snacks, or even dessert.
FAQs about Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and squeeze out any excess moisture before adding it to the mixture. This helps maintain the right texture in your bread.
How Can I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Substitute the Sugar with a Healthier Alternative?
Absolutely! You can use honey, maple syrup, or coconut sugar as alternatives. If using liquid sweeteners, reduce the oil slightly to maintain the right consistency. Adjust to taste for the sweetness level you prefer!
What Should I Serve with Pineapple Zucchini Bread?
This bread is delicious on its own, but you can serve it with a spread of cream cheese, butter, or even a drizzle of honey for an extra treat. Pairing it with a warm cup of tea or coffee makes it a perfect snack!
