This moist pineapple zucchini bread is a delightful treat that combines sweet pineapples with fresh zucchini. It’s soft, fluffy, and perfect for breakfast or a snack!
I love how easy it is to whip up this bread. Just mix the ingredients, pour the batter in a pan, and bake. You’ll have a delicious loaf that disappears fast! 🥳
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the bread. If you need a gluten-free alternative, try using a 1:1 gluten-free flour blend. It works well without changing the flavor too much!
Zucchini: Fresh zucchini keeps the bread moist. You can also use yellow squash if you have that handy. Just make sure to drain any excess moisture to prevent a soggy bread.
Pineapple: Using crushed pineapple adds sweetness and moisture. If you’re looking for a lower-sugar option, try using less pineapple or substituting it with unsweetened applesauce.
Nuts: Chopped walnuts or pecans add a nice crunch. If you have nut allergies, feel free to skip them altogether or try using pumpkin seeds for some texture!
How Do You Make Sure Your Zucchini Bread is Moist and Fluffy?
Getting the right texture in zucchini bread hinges on a few steps. First, it’s important to drain the zucchini and pineapple well. Excess moisture can make the bread dense.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible.
- For the crushed pineapple, ensure it’s well-drained. You can even gently press it in a strainer to remove more juice.
- Mix the wet ingredients until smooth before adding in the dry ones. This helps achieve that fluffy texture you’re after!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 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
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, drained if very watery)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This recipe takes about 15 minutes for prep and 55-65 minutes for baking. Don’t forget to let the bread cool for 10 minutes in the pan and then let it cool completely on a wire rack. Total time around 1 hour and 30 minutes before you can enjoy your delicious loaf!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5 inch loaf pan to ensure your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These spices add delicious flavor to the bread!
3. Beat the Eggs and Sugar:
In a larger bowl, use a whisk or an electric mixer to beat the eggs together with the granulated sugar until the mixture is light and fluffy. This step is key for creating a soft texture in your bread.
4. Add Wet Ingredients:
Pour in the vegetable oil and vanilla extract to your egg and sugar mixture, stirring well to combine everything together.
5. Incorporate Zucchini and Pineapple:
Gently fold in the grated zucchini and crushed pineapple. This combination keeps the bread moist and flavorsome!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
7. Add Nuts (If Desired):
If you are using walnuts or pecans, fold them in gently at this point for added crunch.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. Pop it in the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool Before Slicing:
Once baked, take the bread out of 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. This will help it stay fluffy!
Enjoy your delicious, homemade moist 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, it may make the bread denser. For best results, try using half whole wheat and half all-purpose flour.
How Do I Store Leftover Pineapple Zucchini Bread?
To store leftovers, wrap the bread tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, freeze it in a freezer-safe bag. Thaw in the fridge overnight before enjoying!
Can I Add Other Ingredients to the Bread?
Absolutely! You can mix in chocolate chips, dried fruits, or even shredded coconut for added flavor. Just keep in mind that adding too many ingredients might affect the baking time slightly.
What Should I Do If My Batter Seems Too Thick?
If your batter appears too thick, you can add a tablespoon or two of milk or orange juice to loosen it up. This will help maintain the moisture in the bread without compromising the texture.
