This moist pineapple zucchini bread is a delightful treat! With sweet pineapple and fresh zucchini, it’s perfect for breakfast or a snack. Every slice is soft and bursting with flavor.
I love how easy it is to whip up—just mix the wet and dry ingredients, bake, and enjoy! Plus, nobody even knows there’s zucchini in it, which makes it a sneaky way to get your veggies!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking flour. I’ve found that they often work just as well!
Zucchini: The star veggie in this recipe! You can use yellow squash as a substitute if you have it on hand. Just remember to shred it well and remove excess moisture.
Pineapple: Crushed pineapple adds sweetness and moisture. If you don’t have canned pineapples, fresh pineapple works too! Just chop it finely and press out some juice.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, feel free to skip them altogether or use seeds like sunflower seeds for texture.
Why is it Important to Drain the Pineapple?
Draining the crushed pineapple is crucial. Too much liquid can make the batter too wet and lead to dense bread. Here’s how to do it:
- Open the can or package and place the pineapple in a fine-mesh strainer.
- Let it sit for a few minutes, pressing down lightly to remove excess juice.
Getting this right helps ensure your bread has the perfect texture—moist, but not soggy!
How Do I Properly Measure Flour?
Measuring flour accurately is key to a good loaf. Too much flour can make your bread dry. Here’s a simple method:
- Fluff the flour in the container or bag first using a spoon.
- Use a spoon to scoop flour into a measuring cup without packing it down.
- Level it off with a straight edge, like a knife.
This method gives you the right amount of flour for a light and fluffy bread!
Moist Pineapple Zucchini Bread Recipe
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
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded 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 recipe will take about 15 minutes to prepare and 55 to 65 minutes to bake. Make sure to allow some additional cooling time, about 15 minutes in the pan and then transferring to a wire rack. Overall, you’ll be enjoying your delicious bread in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step ensures that your bread bakes evenly. Grease and flour a 9×5-inch loaf pan, or you can save time by simply lining it with parchment paper for easy removal later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This mix of dry ingredients helps bring flavor and a nice rise to the bread.
3. Combine the Sugars and Oil:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until everything is well combined. The oils help keep the bread moist and rich.
4. Add Eggs and Vanilla:
Add the eggs one at a time into the mixture, beating well with each addition. After that, mix in the vanilla extract. This will add sweetness and enhance the flavors in your bread!
5. Add Zucchini and Pineapple:
Stir in the shredded zucchini and the drained crushed pineapple until everything is mixed evenly. This is where all the moisture and flavor come from!
6. Combine with Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Gently fold it in until just combined—be careful not to overmix; lumps are okay!
7. Add Nuts (Optional):
If you’re using walnuts or pecans, fold them into the batter now. They add a wonderful crunch!
8. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps the bread bake evenly and look nice!
9. Bake:
Place the loaf pan into the preheated oven and bake for 55 to 65 minutes. The bread is done when it’s golden brown and a toothpick inserted in the center comes out clean.
10. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This will help the bread set correctly and make it easier to cut.
11. Enjoy!
Your moist pineapple zucchini bread is ready to be enjoyed! Serve it warm, or let it cool completely and store it for later. It pairs perfectly with a cup of tea or coffee!
FAQ for Moist Pineapple Zucchini Bread
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil, applesauce, or even yogurt as a substitute for vegetable oil. Each option will slightly alter the flavor and texture, but they will work well in keeping the bread moist.
Can I Use Fresh Zucchini Instead of Shredded?
Yes, you should use fresh zucchini, but ensure that it is finely grated and excess moisture is squeezed out using a clean towel. This helps maintain the right consistency of the batter.
How Do I Store Leftovers?
Store leftover pineapple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months!
Can I Add Other Ingredients or Flavors?
Definitely! You can mix in chocolate chips, dried fruits, or even spices like ginger for added flavor. Just keep an eye on the moisture level of the batter if you add extra wet ingredients.
