This moist pineapple zucchini bread is a fun and tasty treat! It’s packed with juicy pineapple and tender zucchini, making it super delicious and a great way to use up summer veggies.
Honestly, you won’t even notice the zucchini in this bread, but your taste buds will be dancing! 🥳 I love having a slice for breakfast or an afternoon snack—yummy and guilt-free!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this bread, giving it a nice structure. If you’re gluten-free, you could try a 1:1 gluten-free flour blend for similar results.
Zucchini: Fresh zucchini adds moisture and is a great way to sneak in veggies. If you’re out of zucchini, you can use grated carrots instead for a different flavor profile.
Pineapple: Crushed pineapple keeps the bread moist and adds sweetness. If you can’t find crushed pineapple, chopped fresh pineapple or even applesauce would work as good substitutes.
Nuts: Chopped walnuts or pecans add crunch, but you can always skip them for a nut-free version. Sunflower seeds are a great alternative if you want some added texture.
What’s the Best Way to Shred Zucchini?
Shredding zucchini is easy, but the key is to remove excess moisture so your bread doesn’t turn soggy. Here’s how to do it:
- Wash the zucchini and cut off the ends. You can peel it if you prefer, but the skin adds color.
- Use a box grater or a food processor to shred the zucchini. A box grater gives you better control!
- After shredding, place the zucchini in a clean kitchen towel or paper towel. Squeeze out as much liquid as you can.
This step is crucial for getting that perfect, moist texture in your bread without the extra water!
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup 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 prep and approximately 55-65 minutes to bake. Allow some time for cooling afterward, so plan for about 1 hour and 30 minutes total before you can enjoy it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab your 9×5-inch loaf pan and grease it or line it with parchment paper. This will help the bread come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these well will help evenly distribute the leavening agents and spices throughout the bread.
3. Combine Wet Ingredients:
In a large bowl, combine the sugar and vegetable oil, mixing them until they are well combined. Next, add the eggs one at a time, making sure to beat well after each one. Finally, stir in the vanilla extract for added flavor.
4. Add Zucchini and Pineapple:
Now, gently fold in the shredded zucchini and drained crushed pineapple into the wet mixture. It’s okay if the mixture seems a little chunky—that’s the goodness coming together!
5. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet ingredients, folding gently until everything is just combined. Be careful not to overmix, which could make the bread tough.
6. Optional Nuts:
If you’re using nuts, now’s the time to fold them into the batter. They add a nice crunch and flavor!
7. Pour and Smooth:
Pour your batter into the prepared loaf pan. Use a spatula to smooth the top—this will help it bake evenly.
8. Bake the Bread:
Place the loaf pan in the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. Enjoy your delicious pineapple zucchini bread with a cup of tea or coffee!
This recipe not only brings out delicious flavors but also makes use of some handy ingredients—perfect for breakfast or an afternoon treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, keep in mind that it may create a denser texture. You might want to mix half whole wheat and half all-purpose for a lighter result.
How Do I Store Leftover Pineapple Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can 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 it again!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in extras like chocolate chips, raisins, or shredded coconut for a twist on flavor. Just keep an eye on the overall moisture content if you’re adding wet ingredients like fruit.
What Should I Do If My Bread Is Sinking in the Middle?
If your bread sinks in the middle, it may be due to overmixing or not baking it long enough. Make sure to gently fold the ingredients together and use a toothpick to check for doneness before pulling it out of the oven.
