This moist pineapple zucchini bread brings together sweet pineapple and tender zucchini for a tasty treat. It’s perfect for breakfast or a snack, and it’s super easy to make!
Honestly, adding pineapple makes it special! It keeps the bread extra moist, and you might not even notice the zucchini—bonus! I love to enjoy it warm with a little butter on top.
Key Ingredients & Substitutions
Zucchini: Use finely shredded zucchini for moisture and texture. You can swap it with other grated veggies like carrots if needed.
Pineapple: Canned crushed pineapple is easy and great for this recipe. Fresh pineapple works too, but peel and chop it finely. If you’re not a fan, replace it with applesauce for moisture.
Nuts: I like adding walnuts for crunch, but feel free to skip them or use pecans. You could also use sunflower seeds or pumpkin seeds for a nut-free option.
Flours: Whole wheat flour adds some fiber, but you can use all-purpose flour if you prefer a lighter texture. Oat flour is another great substitute if you’re gluten-free.
Sugars: The mix of granulated and brown sugar gives great flavor. If you’re trying to reduce sugar, you can cut the amount or use honey or maple syrup, but adjust the liquid in the recipe.
How Can I Ensure My Zucchini Bread Is Moist?
To get that perfect moist texture, pay attention to how you prepare the zucchini. It’s important to squeeze out excess moisture after shredding. This helps prevent the bread from becoming too soggy. Also, measuring your flour accurately is key; too much flour can dry out the bread.
- Make sure to grate the zucchini finely for better blending.
- Don’t overmix the batter; fold the wet and dry ingredients just until combined.
- Using crushed pineapple adds moisture, so drain it well but don’t skip it—it really enhances the flavor!
Moist Pineapple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour (or additional all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Fruits and Extras:
- 1 cup finely shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This recipe should take about 15 minutes of prep time and another 50-60 minutes to bake. Be sure to let it cool for 15 minutes before slicing, and you’ll be ready to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
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 all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Once well mixed, set this bowl aside.
3. Combine the Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and oil until combined. Then, beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
4. Add the Zucchini and Pineapple:
Stir in the finely shredded zucchini and the drained crushed pineapple until all the ingredients are mixed together nicely.
5. Combine Wet and Dry Ingredients:
Now, gradually add the bowl with dry ingredients to the wet mixture. Fold everything together gently until just incorporated—be careful not to overmix as this could make the bread dense.
6. Fold in Nuts and Dried Fruit:
If you’re adding nuts and dried fruit, now’s the time to fold them in—make sure they are evenly distributed throughout the batter.
7. Pour and Bake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. You can slice and serve the bread warm or at room temperature. Enjoy with a pat of butter or your favorite spread!
Storage Tips:
This bread keeps well at room temperature for 3-4 days when wrapped tightly, or you can refrigerate it for up to a week. For longer storage, feel free to freeze it—just make sure to wrap it well!
FAQ for Moist Pineapple Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can use frozen shredded zucchini for this recipe! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, allowed to sit for a few minutes) for each egg.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for 3-4 days. Alternatively, you can refrigerate it for up to a week. For longer storage, slice it and freeze it in an airtight container, where it will last for up to 3 months.
Can I Add Other Mix-ins?
Absolutely! Feel free to get creative! You can add chocolate chips, coconut flakes, or chopped apples for added flavor and texture. Just remember not to overload it to keep the batter balanced.
