This moist pineapple zucchini bread is a lovely mix of sweet and fresh flavors. It’s a great way to use up those zucchinis while adding tropical goodness with pineapple!
Baking this bread fills the kitchen with a sweet aroma that’s simply irresistible. I like to enjoy it warm with a little butter — perfect for breakfast or snack time! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your bread. If you want to make it healthier, you can swap half with whole wheat flour without losing too much moisture.
Zucchini: Freshly grated zucchini brings moisture and texture. If you’re in a pinch, you could use yellow squash instead; it works just as well!
Pineapple: Crushed pineapple adds sweetness and moisture. If fresh pineapple isn’t available, canned is perfectly fine! Make sure to drain it well so your bread doesn’t get soggy.
Nuts: Optional, but I love adding walnuts for crunch. If you’re allergic, feel free to omit or substitute with seeds like sunflower or pumpkin seeds.
How Do I Get the Best Moisture in My Zucchini Bread?
Maintaining moisture is essential for this bread’s tender crumb. Here are a few tips:
- Grate the zucchini: Use the larger holes of a box grater. No need to peel; just wash it well. Grating releases moisture, so don’t skip this step.
- Drain the pineapple: Excess juice can make the batter too wet. After draining, press it slightly with a paper towel to absorb more liquid.
- Don’t overmix: Mix until just combined! Overmixing can lead to dense bread. Gently combine wet and dry ingredients to keep that airy texture.
- Cool properly: Let it cool in the pan first before transferring to a wire rack. This helps prevent sogginess.
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious pineapple zucchini bread will take about 15 minutes to prepare and roughly 50-60 minutes to bake. After baking, let it cool for about 10 minutes in the pan before transferring to a wire rack—so plan for around an hour and a half total. Perfect for enjoying throughout the day!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later. This step ensures that your bread won’t stick to the pan!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Mixing these dry ingredients together first helps distribute the leavening agents evenly, which makes your bread rise beautifully.
3. Combine the Wet Ingredients:
In a large bowl, beat the two eggs until fluffy. Add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix these together well until everything is combined and smooth. This mixture will add moisture and sweetness to your bread!
4. Add Zucchini and Pineapple:
Now, stir in the grated zucchini and crushed pineapple to the wet ingredients. Make sure they are well incorporated, as this is where your bread gets its delicious moistness and amazing flavor!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Stir gently just until everything is combined. Avoid overmixing, as this could lead to denser bread. A few lumps are perfectly fine!
6. Fold in Nuts (If Using):
If you love nuts, now’s the time to fold them in! Gently add the chopped walnuts or pecans into the batter for added crunch and flavor.
7. Pour into the Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Give it a little shake to settle the batter evenly in the pan.
8. Bake:
Pop the loaf pan into the oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. This resting time helps the bread to pull away from the sides of the pan smoothly.
10. Slice and Serve:
Finally, transfer the bread to a wire rack to cool completely before slicing. Enjoy it warm or store it for later. It’s great with a pat of butter or on its own!
Happy baking!🍞
Frequently Asked Questions about Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just ensure it’s fully thawed and drained of excess moisture before using it in the recipe. Frozen zucchini may have a softer texture, so it’s best suited for baked goods like this bread.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute the Vegetable Oil?
Absolutely! You can substitute it with melted coconut oil, applesauce, or even yogurt for a healthier option. If using applesauce or yogurt, reduce the sugar slightly, as these will add natural sweetness.
Can I Omit the Nuts?
Yes, feel free to leave out the nuts if you prefer! The bread will still be deliciously moist and flavorful without them. You could also substitute with seeds if you’re looking for a bit of crunch instead.
