Zucchini Pineapple Bread I: A Sweet and Moist Delight

Introduction

There’s nothing like a slice of sweet, moist zucchini pineapple bread to brighten your day. This recipe is close to my heart because it combines two unexpected ingredients—zucchini and pineapple—into a perfect loaf that’s both nutritious and indulgent. This zucchini pineapple bread is not only easy to make but also packed with flavor. Whether you’re an experienced baker or new to the kitchen, you’ll find this recipe approachable and rewarding.

Why will you love it? For starters, the zucchini adds incredible moisture and subtle earthy tones, while the pineapple brings a sweetness and a slight tang that complements the bread perfectly. You’ll find that the combination of these two ingredients creates a uniquely moist bread that’s perfect for breakfast, snack time, or even dessert!

Recipe Overview

Dish Name: Zucchini Pineapple Bread I

Description: A moist and flavorful bread that combines the freshness of zucchini with the sweetness of pineapple, creating a delicious loaf that’s perfect for any occasion. With a hint of cinnamon and nutmeg, it’s as aromatic as it is tasty.

Ingredients List

• 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 nutmeg
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 cup crushed pineapple, drained

Substitutions: For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour. You can also use coconut oil instead of vegetable oil for a tropical flair.

Step-by-Step Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Combine Wet Ingredients: In a separate bowl, beat the sugar, oil, eggs, and vanilla extract until smooth and creamy. Add the grated zucchini and crushed pineapple, mixing until just combined.
4. Mix It All Together: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense loaf.
5. Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tip: For an added crunch, try sprinkling chopped walnuts or pecans on top before baking!

Cooking Times

• Preparation Time: 15 minutes
• Cooking Time: 60–70 minutes
• Total Time: Approximately 1 hour 25 minutes

Serving Suggestions

This recipe makes 8–10 slices, perfect for a family gathering or a week’s worth of snacking. Serve it warm with a pat of butter, or enjoy it as is with a hot cup of coffee. This zucchini pineapple bread also pairs well with cream cheese or a drizzle of honey.

Nutritional Information

Calories: 280 per slice
Carbohydrates: 35g
Protein: 4g
Fat: 12g

Storage and Reheating

Storage: Store the zucchini pineapple bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

Freezing: To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe bag. Thaw in the refrigerator overnight before enjoying.

Reheating: To reheat, warm slices in the microwave for about 15–20 seconds or toast them lightly for a crisp exterior.

Frequently Asked Questions (FAQs)

Can I use fresh pineapple instead of canned pineapple?

Yes! Fresh pineapple works well, though you’ll want to chop it finely and remove any excess juice to avoid making the batter too wet.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend, and make sure all other ingredients are gluten-free as well. The texture may be slightly different, but it will still be delicious.

Can I add nuts or chocolate chips to this bread?

Yes, chopped walnuts, pecans, or even chocolate chips make a wonderful addition to this zucchini pineapple bread. Stir about 1/2 cup into the batter before baking.

Conclusion

This zucchini pineapple bread recipe is sure to become a staple in your baking repertoire. With its moist, tender crumb and the perfect balance of sweet pineapple and fresh zucchini, it’s a delightful treat any time of day. Give it a try and let us know how it turns out! Leave a comment below or share your own twist on this classic recipe.