This moist pineapple zucchini bread is a tasty twist on classic quick bread. Sweet pineapple and fresh zucchini come together to create a soft, flavorful treat that’s perfect for breakfast or snack time!
I love making this when I have extra zucchini from my garden. Plus, it makes my whole house smell amazing. Who could resist that? It’s also great toasted with a bit of butter! 😋
Ingredients & Substitutions
Flour: All-purpose flour is standard for this recipe, but you can use whole wheat flour for added fiber. Just expect a denser texture.
Oil: Vegetable oil keeps the bread moist, but melted coconut oil adds a lovely flavor. You can also use applesauce for a lighter version.
Zucchini: Fresh zucchini adds moisture and texture, and you can use yellow squash as an alternative if it’s available.
Pineapple: Crushed pineapple adds sweetness and moisture. Fresh pineapple, pureed, can be a great substitute, but be sure to drain it well.
Nuts: I like to add walnuts for crunch. If you prefer, you can skip the nuts or use sunflower seeds for a nut-free option.
How Do I Ensure My Bread Doesn’t End Up Dense?
The secret to a light and moist zucchini bread is not overmixing the batter. Once you combine the dry and wet ingredients, stir gently until just combined. It’s okay if there are a few lumps!
- After mixing the dry ingredients, add them to the wet ingredients in three parts. This prevents clumping and encourages even mixing.
- Make sure your eggs are at room temperature to help the batter blend smoothly.
- Also, squeezing out excess moisture from the zucchini is crucial; too much liquid will make the bread dense. Use a clean kitchen towel to squeeze out the water.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed of excess moisture)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This moist pineapple zucchini bread takes about 15 minutes for preparation and around 55 to 65 minutes to bake. You’ll want to let it cool for a bit before slicing. In total, you can expect to spend about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper to make for easier removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves. This helps to evenly distribute the leavening agents and spices.
3. Beat the Sugars and Eggs:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until they’re smooth and fully combined. This will be your wet mixture, which is key for a moist bread!
4. Combine the Wet Ingredients:
Slowly add the vegetable oil and vanilla extract to the sugar-egg mixture, blending it well. The oil adds moisture, while the vanilla brings a lovely flavor to the bread.
5. Add the Zucchini and Pineapple:
Carefully stir in the shredded zucchini and drained crushed pineapple until they are evenly distributed throughout the mixture.
6. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can lead to a denser bread!
7. Fold in Nuts (if using):
If you’ve decided to add nuts, fold them into the batter now. They add a nice crunch and flavor!
8. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top and make it nice and even.
9. Bake the Bread:
Place the loaf pan in the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. If it starts to brown too much on top, you can cover it loosely with aluminum foil.
10. Cool Down:
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 before slicing.
11. Slice and Serve:
Once it’s completely cool, slice your moist pineapple zucchini bread. It’s perfect for snacking or enjoying at breakfast! Store leftovers in an airtight container for a few days, or freeze slices for later enjoyment.
Enjoy your delicious pineapple zucchini bread! It’s sure to be a hit with family and friends!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the batter.
What’s the Best Way to Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze slices in a freezer-safe bag for up to 3 months. Just thaw at room temperature or toast them for a warm treat!
Can I Substitute Other Ingredients?
Absolutely! You can substitute applesauce for oil for a lower-fat option. If you don’t have crushed pineapple, you can use finely chopped fresh pineapple or another fruit puree, adjusting sweetness as needed.
How Can I Make This Recipe Healthier?
To make it healthier, consider using whole wheat flour in place of all-purpose flour for added fiber. You can also reduce the sugar slightly or use a sugar substitute to lower calories.
