This moist pineapple zucchini bread is a tasty treat that combines sweet pineapple with fresh zucchini. It’s wonderfully soft and packed with flavor!
You’ll love how the pineapple keeps this bread wonderfully moist. I often enjoy a slice with a cup of coffee for a perfect snack. It’s hard to resist going back for more! 😋
Key Ingredients & Substitutions
All-purpose Flour: This is your go-to flour for a nice structure. If you’re looking for a healthier option, try whole wheat flour. Just note that it can make the bread a bit denser.
Pineapple: Crushed pineapple adds moisture and sweetness. If you’re allergic to pineapple or want a different flavor, mashed bananas work well as a substitute!
Zucchini: Fresh, grated zucchini gives the bread moisture without an overpowering taste. For a fun twist, swap it with grated carrots or even chopped spinach for added nutrients — just make sure to squeeze out excess moisture!
Nuts and Dried Fruit: Chopped walnuts or pecans can enhance the texture. If you have a nut allergy, feel free to leave them out. Dried cranberries or other fruits can replace raisins for a different sweet surprise!
How Do I Ensure My Zucchini Bread Stays Moist?
Keeping your zucchini bread moist is all about how you handle the zucchini and the baking process.
- Grate the zucchini finely and squeeze out some excess moisture using a clean kitchen towel. This helps prevent the bread from getting soggy.
- The crushed pineapple must be well-drained to avoid extra liquid that can make the bread dense.
- Don’t overmix your batter! Mixing too much can develop the gluten in the flour and make the bread tough instead of soft.
- Check for doneness with a toothpick at the center. Once it’s clean, remove it from the oven. Overbaking can dry it out.
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 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
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 small zucchini)
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prepare and 55-65 minutes to bake. Once it’s done, you’ll want to let it cool for another 10 minutes before digging in. So in total, allow about 1 hour and 30 minutes for the whole process!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the bread from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will be the dry mixture that helps everything rise and adds flavor. Set it aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or a whisk until the mixture becomes light and fluffy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to add more flavor.
5. Combine Zucchini and Pineapple:
Add the shredded zucchini and drained crushed pineapple to the butter-sugar mixture, mixing until everything is well combined.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently just until combined. Be careful not to overmix; it’s okay if a few lumps remain!
7. Add Nuts and Dried Fruit:
If you’re using nuts and dried fruit, gently fold them into the batter at this point.
8. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes. Use a toothpick to check for doneness; it should come out clean when inserted into the center.
9. Cool Before Slicing:
Once baked, let the bread cool in the pan for 10 minutes. After that, carefully transfer the bread to a wire rack to cool completely.
10. Enjoy!
Slice the bread and enjoy it warm or at room temperature. It’s perfect on its own or with butter, and it pairs wonderfully with a nice cup of tea or coffee!
This moist pineapple zucchini bread is sure to be a hit, balancing sweetness from the pineapple with subtle flavors from the spices and zucchini. Enjoy every bite!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw and thoroughly drain it to remove excess moisture. Pat it dry with paper towels before adding it to the batter to maintain the right texture.
How Should I Store Leftover Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before slicing.
Can I Substitute the Sugar with a Healthier Option?
Absolutely! You can use coconut sugar, honey, or maple syrup as alternatives. Just note that if using liquid sweeteners like honey or maple syrup, you may need to reduce the amount of liquid in the recipe slightly to maintain the right consistency.
What Can I Add for Extra Flavor or Nutrition?
Consider adding shredded coconut, a handful of chia seeds, or even a few chips of dark chocolate for a delicious variation. You can also experiment with spices like ginger or cloves for a unique twist!
