Pineapple zucchini bread is a delightful twist on classic zucchini bread, combining the moisture and subtle flavor of zucchini with the bright, tropical sweetness of pineapple. This quick bread is incredibly moist, lightly spiced, and perfect for breakfast, snacks, or even dessert. The addition of pineapple not only adds flavor but helps keep the bread tender and fresh for days.
Ingredients
- 2 cups (260g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil (such as canola or sunflower)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 cups (about 270g) finely grated zucchini (from about 2 medium zucchini)
- 1 cup (about 8oz or 225g) crushed pineapple, well-drained
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) raisins or sweetened dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch (23x13cm) loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt until well combined.
- In a separate medium bowl, beat the eggs with the oil, granulated sugar, brown sugar, and vanilla extract until smooth and lightened in color, about 1 minute.
- Stir the grated zucchini and well-drained crushed pineapple into the wet ingredients. Mix until evenly distributed.
- Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until just combined; do not overmix. The batter will be thick.
- If using, fold in the chopped nuts and raisins or cranberries.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes.
- Remove from the oven and let cool in the pan for 15 minutes. Then, run a knife around the edges and carefully lift out onto a wire rack to cool completely before slicing.
Tips
- Draining the Pineapple: Press the crushed pineapple through a fine mesh strainer to remove excess liquid. Too much juice can make the bread soggy.
- Grating Zucchini: No need to peel zucchini; the skin is tender and adds color. If your zucchini is very watery, squeeze lightly in a clean towel to remove excess moisture.
- Flour Substitutions: For a heartier loaf, swap up to half the all-purpose flour for whole wheat flour. The bread will be slightly denser but still moist.
- Don’t Overmix: Mix just until the flour is incorporated to avoid a tough, dense bread.
Serving Suggestions
- Enjoy a thick slice warm with a pat of butter or a drizzle of honey.
- Serve with cream cheese spread for a tangy contrast to the sweet bread.
- Pair with coffee or tea for a cozy breakfast or afternoon snack.
- Top with a scoop of vanilla ice cream for a simple dessert.
Variations
- Vegan Pineapple Zucchini Bread: Replace eggs with 1/2 cup unsweetened applesauce or two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Check that your baking powder and baking soda are gluten-free.
- Coconut Twist: Add 1/2 cup unsweetened shredded coconut for extra tropical flavor.
- Chocolate Chip: Stir in 1/2 cup mini chocolate chips for a sweeter treat.
- Muffins: Scoop batter into a lined muffin tin and bake at 350°F (175°C) for 22-26 minutes for 12 standard muffins.
Storage and Reheating
Once completely cooled, wrap the bread tightly in plastic wrap or place in an airtight container. Pineapple zucchini bread keeps well at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days. To freeze, wrap the whole loaf or individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
To reheat, warm slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 8-10 minutes until just heated through. Avoid over-warming, as this can dry out the bread.
Frequently Asked Questions
- Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Finely chop or pulse pineapple chunks in a food processor to mimic the texture of crushed pineapple. Drain well before adding to the batter to avoid excess moisture. - Do I need to peel the zucchini?
No, there’s no need to peel zucchini for this recipe. The skin is thin and tender, and it adds a lovely green fleck to the finished bread. Just wash the zucchini thoroughly before grating. - Can I make this bread ahead of time?
Absolutely! Pineapple zucchini bread actually tastes better the next day as the flavors meld. Store wrapped at room temperature or in the fridge, as detailed above. - Why did my bread sink in the middle?
Bread may sink if it’s underbaked, if there’s too much moisture (from undrained pineapple or zucchini), or if the batter was overmixed. Always check doneness with a toothpick and measure ingredients carefully. - Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup without affecting the texture too much. Keep in mind that pineapple adds natural sweetness, so taste your batter if you wish to go even lower. - Is this recipe suitable for mini loaves?
Yes! Divide the batter among three 5×3-inch (13x8cm) mini loaf pans and bake for 28-35 minutes, or until a toothpick comes out clean.
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