This Easy Pineapple Zucchini Bread is moist and sweet, perfectly blending fresh zucchini and juicy pineapple. It’s like a tropical vacation in each slice!
I love to slather a piece with cream cheese for a tasty treat. Plus, it’s a sneaky way to add veggies to your day! Who can say no to that? 🥒🍍
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a lighter option, you can use whole wheat flour. Just note that the texture may change a bit!
Zucchini: Shredded zucchini adds moisture without a strong flavor. If you’re short on zucchini, you can substitute it with grated carrots or even applesauce for sweetness.
Pineapple: Crushed pineapple gives a lovely sweetness. Make sure to drain it well! If you don’t have crushed pineapple, chopped fresh pineapple or even applesauce can work in a pinch.
Nutmeg and Cinnamon: These spices enhance the flavor. If you’re not a fan of nutmeg, try using allspice or just stick with cinnamon. Both will taste great!
Vegetable Oil: This keeps the bread moist. You can swap it with melted coconut oil or even applesauce for a lighter version.
How Do I Make Sure My Bread Stays Moist?
To keep your Pineapple Zucchini Bread from drying out, focus on squeezing out the excess moisture from the zucchini. Here’s how:
- Grate the zucchini and place it in a clean kitchen towel or paper towel.
- Twist the towel to wring out as much liquid as you can.
- This step is key for preventing a soggy or overly wet bread!
Also, don’t overmix the batter once you combine wet and dry ingredients. Mixing just until combined helps keep your bread soft and fluffy!
Easy Pineapple Zucchini Bread
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini (squeeze out excess moisture)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped nuts (optional, walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 55 to 65 minutes for baking. After baking, allow about 10 minutes for cooling in the pan before transferring it to a wire rack. Altogether, you’re looking at around an hour and a half to enjoy your delicious Pineapple Zucchini Bread!
Step-by-Step Instructions:
1. Prepping the Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9×5-inch loaf pan and greased it lightly with butter or cooking spray, then sprinkle a bit of flour inside to coat. This will help your bread come out easily once baked.
2. Mixing Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This ensures that all the leavening agents are evenly distributed throughout the flour.
3. Mixing Wet Ingredients:
In another large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a whisk or a hand mixer to beat everything together until the mixture is smooth and creamy.
4. Combining Ingredients:
Gently stir the dry ingredient mixture into the wet ingredients. Do this just until combined—don’t overmix! It’s okay if there are a few small lumps.
5. Adding Zucchini and Pineapple:
Now, fold in the shredded zucchini and crushed pineapple, making sure everything is evenly mixed. If you’re using chopped nuts, gently add them in at this point too!
6. Baking the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cooling the Bread:
Once baked, remove the pan from the oven and let it sit for about 10 minutes. This allows the bread to cool slightly and makes it easier to remove. After 10 minutes, gently transfer the bread to a wire rack to cool completely before slicing.
Enjoy your moist and flavorful Pineapple Zucchini Bread! It’s perfect for breakfast, snacks, or sharing with friends and family. 🍞💚
FAQ for Easy Pineapple Zucchini Bread
Can I Use Fresh Zucchini Instead of Shredded?
Yes, fresh zucchini is perfect! Just make sure to wash and shred it, then squeeze out as much moisture as you can to prevent the bread from becoming soggy.
Can I Replace the Eggs for a Vegan Option?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce, or use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). This will keep your bread moist and fluffy!
How Should I Store Leftover Bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients to Customize It?
Definitely! You can add ingredients like shredded coconut, chocolate chips, or dried fruits for extra flavor. Just keep in mind that adding too many wet ingredients may change the bread’s texture, so adjust accordingly!
