This moist pineapple zucchini bread is a wonderful treat that combines sweet pineapple with healthy zucchini. It’s soft, flavorful, and perfect for breakfast or a snack!
Every bite feels like a little hug! I love how the pineapple keeps it sweet and moist. Slice it up and enjoy—just be careful; it might disappear faster than you can say ‘yum’! 🍍🥒
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. For a gluten-free option, you could use a 1-to-1 gluten-free flour blend. My personal tip is to measure the flour correctly by spooning it into the cup and leveling it off for the best texture.
Granulated and brown sugar: Both sugars add sweetness, but you can swap half of the granulated sugar with honey or maple syrup for a different flavor. Just reduce the liquid ingredients slightly if you do!
Zucchini: Fresh, grated zucchini gives moisture. If you don’t have zucchini, you can use grated carrots or even apples for a fruity twist—just keep the moisture in mind. You might need to adjust the liquid a bit.
Pineapple: Crushed pineapple adds sweetness and moisture. If you prefer, use applesauce as a substitute, or even other fruits like mashed bananas, but this will change the flavor profile.
Shredded coconut: This adds a tropical touch. You can leave it out entirely or replace it with chopped nuts like walnuts or pecans for a nice crunch.
How Do I Get the Perfect Texture in My Bread?
Getting a moist, fluffy texture is key, and here’s how to ensure it:
- Do not overmix the batter; it can make the bread dense. Gently fold the dry ingredients until just combined.
- Ensure your zucchini is well-drained to avoid excess moisture, which can impact baking time and texture.
- Using fresh, ripe ingredients like sweet pineapple will enhance natural flavors—fresh is always best!
How to Make Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- 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
- 1/2 cup unsweetened shredded coconut (optional)
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup crushed pineapple, drained well
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and around 60-70 minutes to bake. After that, let it cool for a bit before slicing. So, overall, you’re looking at about 1.5 hours to make this delicious bread from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Get your 9×5 inch loaf pan ready by greasing it with a bit of butter or oil and then sprinkle some flour over it, or simply line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and shredded coconut (if you’re using it). This helps ensure everything is well distributed and will contribute to the bread’s great texture. Set this bowl aside for later.
3. Creaming the Sugars and Oil:
In a larger mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix them together until the mixture is smooth and well combined. This will make your bread nice and sweet!
4. Adding the Eggs and Vanilla:
Next, beat the eggs in one at a time, making sure each one is fully incorporated before adding the next. Then, add the vanilla extract and give it a good stir to blend everything well.
5. Incorporating Zucchini and Pineapple:
Now it’s time for the star ingredients! Stir in the grated zucchini and drained crushed pineapple until they’re evenly mixed throughout the batter. This is what keeps the bread moist and delicious.
6. Combining Wet and Dry Ingredients:
Carefully fold the dry ingredients into the wet mixture. Be gentle and try not to overmix—just combine until you don’t see any dry flour. Overmixing can lead to a dense loaf, and you want it light and fluffy!
7. Pouring the Batter into the Pan:
Once your batter is ready, pour it into the prepared loaf pan. Spread it out evenly so it bakes nicely.
8. Baking:
Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready!
9. Cooling Time:
After baking, carefully remove the bread from the oven and let it cool in the pan for about 10 minutes. This makes it easier to take out without breaking. After 10 minutes, transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once cooled, slice up your moist pineapple zucchini bread. Enjoy it as a tasty breakfast or snack! If you have leftovers, wrap them in plastic wrap and store them at room temperature for up to 3 days, or refrigerate for longer freshness.
FAQ for Moist Pineapple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the texture may be denser. I recommend using half whole wheat and half all-purpose flour to retain some lightness and moisture.
How Can I Store Leftover Bread?
Store leftover bread wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, keep it in the refrigerator or freeze it in an airtight container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Other Fruits?
Absolutely! You can fold in chopped nuts like walnuts or pecans for added crunch. You could also incorporate dried fruits like raisins or cranberries for a sweet twist. Just try not to add too many extra ingredients to keep the texture balanced.
What If I Can’t Find Zucchini?
If you don’t have zucchini, you can substitute it with grated carrots or even applesauce. Just keep in mind that these alternatives will slightly change the flavor and texture of the bread, but they’ll still be delicious!
