This Pineapple Zucchini Bread is moist and full of flavor! It combines fresh zucchini and sweet pineapple, giving it a refreshing twist that makes each slice irresistible.
I love how easy it is to whip up! Just mix the ingredients, pop it in the oven, and in no time, you have a delightful treat that’s perfect with a cup of coffee or tea. Plus, who knew zucchini could taste so good? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread, giving it structure. If you’re looking for a gluten-free option, you can substitute with a gluten-free all-purpose flour blend.
Zucchini: Use fresh, medium zucchini for the best moisture. If zucchini isn’t available, you might try grated carrots for a different but equally delicious flavor.
Pineapple: Crushed pineapple adds sweetness and moisture. If you want a twist, using fresh pineapple or peaches, finely chopped, can work as a substitute.
Nuts: I love walnuts for the crunch they provide, but if you prefer, you can skip them entirely or use pecans, almonds, or even chocolate chips for a different taste.
How Do I Ensure My Bread Is Moist and Not Dense?
To keep your Pineapple Zucchini Bread moist, follow these tips:
- Don’t overmix the batter. Mix until just combined to avoid a dense loaf.
- Make sure your zucchini is well drained to prevent excess moisture in the batter.
- Use fresh ingredients, especially for the eggs and fruits, to help enhance the flavors and moisture.
- Watch the baking time closely. Ovens vary, so check for doneness a few minutes early with a toothpick.
With these tips, your Pineapple Zucchini Bread will turn out deliciously moist every time!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Mix-Ins:
- 1 1/2 cups grated 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 delightful bread will take you about 20 minutes to prepare, and it needs to bake for about 60 to 70 minutes. Allow an extra 15 minutes to cool in the pan before slicing. In total, you’re looking at around 1 hour and 35 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). This ensures your dry ingredients are well combined and ready to mix into the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, beat together the eggs, granulated sugar, and brown sugar until thoroughly combined. This step will help to incorporate air for a light texture in the finished bread.
4. Add Oil and Flavor:
Mix in the vegetable oil and vanilla extract until the mixture is smooth and well blended. This adds moisture and flavor to your bread.
5. Incorporate Zucchini and Pineapple:
Stir in the grated zucchini and drained crushed pineapple. Make sure these ingredients are evenly distributed throughout the mixture.
6. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Remember not to overmix; it’s okay if there are a few lumps!
7. Add Nuts:
If you’re using nuts, fold them into the batter now for an added crunch.
8. Baking Time:
Pour the batter into the prepared loaf pan and smooth the top. Bake in your preheated oven for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end!
9. Cooling:
Once done, remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. Patience is key here!
10. Enjoy!
Your Pineapple Zucchini Bread is now ready to be enjoyed! Pair it with a cup of coffee or tea for a perfect snack or breakfast treat.
Happy baking!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Unsweetened Applesauce Instead of Oil?
Yes, you can substitute half of the vegetable oil with unsweetened applesauce for a healthier twist! This will keep the bread moist but may slightly alter the flavor.
How Can I Store Leftovers?
Store any leftover Pineapple Zucchini Bread in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week, or freeze it for longer storage. Just wrap it tightly in plastic wrap and foil to prevent freezer burn!
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Ensure that the blend contains xanthan gum to help bind the ingredients together.
What Should I Do if the Bread Sinks in the Middle?
If your bread sinks in the middle, it might be due to overmixing the batter or not baking it long enough. Make sure to mix until just combined and check for doneness with a toothpick before the timer runs out!
