This moist pineapple zucchini bread is a sweet and tasty treat! Packed with shredded zucchini and crushed pineapple, it’s great for breakfast or a snack.
Honestly, it’s like bringing summer into your kitchen year-round. I love slathering it with some cream cheese spread. Who can resist? 😋
I really appreciate how simple it is to whip up. Just mix, bake, and enjoy a slice with a cup of tea or coffee. Perfect for sharing (or keeping all to yourself)! 🍞
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread. If you’re looking for a gluten-free option, try using a 1-to-1 gluten-free flour blend.
Zucchini: Shredded zucchini adds moisture. Use medium zucchini, but smaller ones work too. It’s a great way to use up leftover zucchini from your garden!
Pineapple: Crushed pineapple contributes sweetness and texture. If you want to cut down on sugar, use unsweetened applesauce instead.
Oils: Vegetable oil keeps the bread moist. You can substitute it with melted coconut oil or applesauce for a lighter version.
Nuts: Walnuts or pecans can add crunch, but if you’re nut-free, simply leave them out or replace with seeds like sunflower seeds.
What’s the Best Way to Incorporate Zucchini and Pineapple?
Incorporating zucchini and pineapple correctly is key to the moisture and texture of this bread. First, squeeze out excess moisture from the shredded zucchini using a clean kitchen towel or paper towels. This step prevents the bread from becoming soggy.
- Use a measuring cup to pack the shredded zucchini after squeezing to get an accurate measurement.
- For the pineapple, make sure it’s well-drained – excess liquid can also alter the bread’s texture.
- Gently fold in both the zucchini and pineapple to avoid overmixing, which can make the bread dense.
Moist Pineapple Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 55-65 minutes to bake. Once baked, you’ll need to let it cool for about 10 minutes in the pan, then completely on a wire rack. In total, you’re looking at about 1 hour and 30 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, take a 9×5 inch loaf pan and grease it with butter or cooking spray, then dust it with flour. This will help your bread come out smoothly once it’s baked.
2. Mixing Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This helps to combine the ingredients evenly and ensures your bread rises well.
3. Creaming the Sugars and Eggs:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Using a whisk or an electric mixer, beat the mixture until it’s smooth and well blended. You’ll want a lovely pale mixture here.
4. Adding Wet Ingredients:
Slowly pour in the vegetable oil and vanilla extract to the sugar-egg mixture. Keep mixing until everything is combined nicely. This is where the magic of moisture begins!
5. Incorporating Zucchini and Pineapple:
Now, stir in the shredded zucchini and drained crushed pineapple to the wet mixture. You’ll want to make sure they’re evenly distributed, so your bread is packed with flavors in every bite!
6. Combining Dry and Wet Ingredients:
Gradually add the dry mix you whisked earlier to the zucchini-pineapple mixture. Gently mix until just combined—be careful not to overmix, as that can toughen your bread.
7. Adding Nuts (Optional):
If you’re using walnuts or pecans, fold them into your batter now. They add a fantastic crunch and flavor, but feel free to skip this step if you prefer it nut-free!
8. Baking the Bread:
Pour your delicious batter into the prepared loaf pan, spreading it evenly. Bake it in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell amazing!
9. Cooling Time:
Once it’s done baking, remove the bread from the oven and let it sit in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoying Your Bread:
Once cooled, slice and enjoy your moist and flavorful pineapple zucchini bread! It is fantastic on its own or spread with a little cream cheese or butter.
Happy baking! 🍞🍍🥒
FAQ for Moist Pineapple Zucchini Bread
Can I Substitute the Eggs in This Recipe?
Yes! If you need to make this recipe egg-free, you can substitute each egg with ¼ cup of unsweetened applesauce, a mashed banana, or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes to thicken).
How Do I Store Leftover Bread?
Store any leftover pineapple zucchini bread in an airtight container at room temperature for 2-3 days. If you want it to last longer, you can wrap it in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge before enjoying!
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If using fresh pineapple, make sure to finely chop it and drain any excess juice to avoid making the bread soggy. You can also lightly sauté it to release moisture before adding it to the batter.
What’s the Best Way to Grate Zucchini?
The easiest way is to use a box grater or a food processor fitted with a grating attachment. After shredding, place the zucchini in a clean kitchen towel and wring out the excess moisture to keep your bread nice and fluffy!
