This moist pineapple zucchini bread is a sunny treat packed with sweet pineapple and fresh zucchini. It’s perfect for breakfast or an afternoon snack!
I love how the sweetness of the pineapple pairs with the soft zucchini. It’s like taking a bite of summer! Plus, my friends never believe there’s zucchini in it. Sneaky, right? 😂
Key Ingredients & Substitutions
Flour: All-purpose flour gives the best texture, but you can use whole wheat flour for a healthier option. Just expect a denser bread.
Vegetable Oil: Vegetable oil keeps the bread moist. You can substitute it with coconut oil for a tropical flavor. Just ensure it’s melted before mixing!
Zucchini: Fresh zucchini is key for moisture. If you don’t have any, try using shredded carrots for a sweeter twist.
Crushed Pineapple: This adds a lovely sweetness and moisture. If fresh pineapple is available, you can crush it yourself, or swap it with applesauce for a lower-calorie alternative.
Nuts: Chopped walnuts or pecans add a nice crunch. If you’re allergic, feel free to leave them out or use seeds like sunflower seeds instead!
How Do You Keep Zucchini Bread Moist?
Keeping your zucchini bread moist is all about balancing wet and dry ingredients. Ensure you prep your zucchini correctly by grating and then squeezing out excess moisture with a clean towel. This prevents your bread from being too soggy.
- Mix wet and dry ingredients gently to avoid overworking the batter, which can lead to dense, dry bread.
- Make sure not to dry out the bread while baking. Keep an eye on it as it gets close to the 55-minute mark.
- Let the loaf cool completely wrapped in plastic wrap to retain moisture.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 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
Sugars and Eggs:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
Wet Ingredients:
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 cup finely 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 delicious bread will take about 15 minutes to prepare and around 55 to 65 minutes to bake. Allow an additional 10 minutes for cooling in the pan and a little time on the wire rack before slicing. So, you’re looking at about 1.5 hours total!
Step-by-Step Instructions:
1. Prepping Your Oven and Loaf Pan:
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 ensures that your bread comes out easily when it’s done baking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mixes the dry ingredients evenly and adds air, which helps your bread rise!
3. Combining the Sugars and Eggs:
In a larger bowl, beat the granulated sugar, brown sugar, and eggs until you have a smooth and creamy mix. This will take a minute or two with a hand mixer or whisk.
4. Adding the Wet Ingredients:
Stir in the vegetable oil and vanilla extract until well blended. This helps keep the bread moist and flavorful.
5. Mixing in the Zucchini and Pineapple:
Fold in the grated zucchini and crushed pineapple carefully until everything is mixed evenly. The pineapple adds sweetness and moisture, while the zucchini gives great texture!
6. Combining Dry and Wet Ingredients:
Gradually add the dry mix to the wet mixture, stirring just until combined. Be gentle here—overmixing can lead to tough bread!
7. Adding Nuts (Optional):
If you’re using nuts, fold them in gently now, adding a delightful crunch to your bread.
8. Baking the Loaf:
Pour the batter into your prepared loaf pan and smooth the top using a spatula. Pop it in the oven and bake for 55 to 65 minutes. Use a toothpick to check—if it comes out clean, your bread is ready!
9. Cooling Down:
Once baked, take the bread out and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
10. Slicing and Enjoying:
When you’re ready to enjoy your moist pineapple zucchini bread, slice it up! It’s delicious on its own, or you can add a spread of butter or cream cheese for an extra treat!
FAQ for Moist Pineapple Zucchini Bread
Can I Substitute the Granulated Sugar?
Yes! You can replace granulated sugar with coconut sugar or a sugar alternative like Stevia. Just keep in mind that this may change the flavor slightly.
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Fresh pineapple can be used; just make sure to finely crush it and drain any excess juice to avoid excess moisture in your batter.
How Do I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze slices wrapped in plastic wrap for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add More Zucchini?
Sure! You can increase the zucchini to 1 1/2 cups if you want more moisture and nutrition. Just ensure that you still drain it properly to avoid a soggy texture.
