This moist pineapple zucchini bread is a tasty treat everyone’s going to love! It combines sweet pineapple with soft zucchini for a delightful, fruity flavor in every bite.
Baking this bread fills the kitchen with a wonderful aroma! I love enjoying a slice with a cup of tea—I promise, it’s hard to stop at one piece! 🍍🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a healthier option, try whole wheat flour or a gluten-free blend. Just keep in mind that the texture might change a bit.
Zucchini: Grated zucchini keeps the bread moist. Young, tender zucchini works best. If you don’t have zucchini, you can use grated carrots, but the flavor will differ a bit!
Pineapple: Crushed pineapple adds sweetness and moisture. You can replace it with applesauce or mashed banana for a different flavor, but adjust sugar accordingly as these are naturally sweeter!
Nuts: Walnuts or pecans add crunch, but they’re optional. If you’re allergic or want to keep it nut-free, you can simply leave them out or substitute with sunflower seeds for crunch.
How Do I Make Sure My Bread is Moist and Fluffy?
Getting the right texture can be tricky. Here are a few tips for keeping your pineapple zucchini bread moist and fluffy:
- Do not overmix the batter. Stir just until the dry ingredients are combined with the wet. Overmixing can lead to dense bread.
- Drain the pineapple well to avoid excess moisture. Too much liquid can make the bread soggy.
- Check for doneness around the 60-minute mark. If it starts to brown too much on top, cover it loosely with foil to prevent burning.
- Let the bread cool properly. Cooling it in the pan allows it to firm up a bit more.
These small steps make a big difference, and soon, you’ll have a deliciously moist bread that everyone will love!
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Additions:
- 1 cup grated zucchini (about 1 medium zucchini, peeled)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This tasty pineapple zucchini bread takes about 15-20 minutes for prep and around 60-70 minutes to bake. After baking, let it cool for about 10 minutes before transferring it to a wire rack. You’ll have a delicious treat in no time!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first—preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will help to distribute the leavening agents evenly throughout the flour. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, crack those two eggs and beat them lightly. Then, add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together well until you have a smooth batter.
4. Add in the Zucchini and Pineapple:
Stir the grated zucchini and the drained crushed pineapple into your wet ingredients. This will add moisture and flavor to your bread!
5. Combine Dry and Wet Ingredients:
Now, gradually add your dry ingredient mixture to the wet mixture. Stir gently until everything is just combined—no need to overmix. This is the secret to a soft, tender bread!
6. Fold in the Nuts:
If you’re using walnuts or pecans, fold them in now. They add a lovely crunch that complements the softness of the bread. If you don’t want nuts, you can skip this step.
7. Pour and Smooth:
Pour your batter into the prepared loaf pan. Grab a spatula to help smooth the top—this ensures even baking and helps the bread look nice when it comes out!
8. Bake to Perfection:
Pop the loaf pan in the preheated oven and bake for 60 to 70 minutes. It’s done when a toothpick inserted in the center comes out clean. Keep an eye on it; if the top starts browning too much, loosely cover it with aluminum foil.
9. Cool it Down:
Once baked, let the bread cool in the pan for 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step is vital for the right texture!
10. Slice and Enjoy!
Once cooled, it’s time to slice up your delicious pineapple zucchini bread! Enjoy it fresh, and don’t worry if you have leftovers; it can be stored in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
Happy baking!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can use grated carrots as an alternative. Just remember that the flavor will be different, but it will still add moisture to the bread.
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If using fresh pineapple, peel and chop it into small pieces, then pulse in a food processor until you have a crushed consistency. Drain excess juice to avoid altering the bread’s moisture level.
How Do I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3–4 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months. When ready to eat, thaw it at room temperature or warm it in the microwave!
Can I Make This Bread Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegetable-based oil. Make sure your sugar is vegan-friendly too!
