Tropical Zucchini Bread: A Sweet Twist with Pineapple
Zucchini bread is a classic for a reason – it’s moist, flavorful, and a fantastic way to use up the abundance of zucchini that summer brings. But what if we took this beloved recipe and gave it a tropical upgrade? Enter: Zucchini Bread with Pineapple! The addition of juicy pineapple chunks and a hint of cinnamon and nutmeg elevates this bread to a whole new level, creating a sweet and slightly tangy loaf that’s perfect for breakfast, brunch, or a delightful afternoon snack.
This recipe is easy to follow and yields a perfectly moist and delicious zucchini bread that’s bursting with tropical flavor. Get ready to bake a loaf that will impress your friends and family!
## Why You’ll Love This Pineapple Zucchini Bread
* **Moist and Tender:** The combination of zucchini and pineapple ensures a supremely moist bread that stays fresh for days.
* **Flavorful:** The pineapple adds a delightful sweetness and tanginess, complemented by warm spices like cinnamon and nutmeg.
* **Easy to Make:** This recipe uses simple ingredients and straightforward instructions, making it perfect for beginner bakers.
* **Versatile:** Enjoy it as a quick breakfast, a satisfying snack, or a delicious dessert.
* **Great for Using Up Zucchini:** If you have an overabundance of zucchini, this is the perfect way to use it up!
## Ingredients You’ll Need
Before you start baking, gather these ingredients:
* **Dry Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ½ teaspoon salt
* 1 ½ cups granulated sugar
* **Wet Ingredients:**
* 4 large eggs
* ¾ cup vegetable oil (or melted coconut oil)
* 1 teaspoon vanilla extract
* **Produce:**
* 2 cups shredded zucchini (about 2 medium zucchini)
* 1 cup crushed pineapple, well drained
* **Optional:**
* ½ cup chopped walnuts or pecans (for added texture)
* ½ cup shredded coconut (for extra tropical flavor)
**Ingredient Notes:**
* **Flour:** All-purpose flour works best in this recipe, providing a tender crumb. You can substitute with whole wheat flour for a slightly denser texture, but the bread may not rise as much.
* **Sugar:** Granulated sugar is used to sweeten the bread. You can substitute with brown sugar for a richer, molasses-like flavor.
* **Oil:** Vegetable oil or melted coconut oil provides moisture and richness. Other neutral oils like canola oil or avocado oil can also be used.
* **Zucchini:** Use fresh zucchini for the best flavor and texture. Do not peel the zucchini before shredding. Gently squeeze out any excess moisture from the shredded zucchini before adding it to the batter. This prevents the bread from becoming too soggy.
* **Pineapple:** Use crushed pineapple that has been well-drained. Excess moisture from the pineapple can also make the bread soggy. You can use canned crushed pineapple or fresh pineapple that has been crushed and drained.
* **Nuts:** Walnuts or pecans add a nice crunch and nutty flavor. Feel free to omit them if you have allergies or prefer a nut-free bread.
* **Coconut:** Shredded coconut enhances the tropical flavor. Toasted coconut adds an even richer flavor.
## Equipment You’ll Need
* Two 9×5 inch loaf pans
* Mixing bowls
* Measuring cups and spoons
* Grater (for shredding zucchini)
* Whisk
* Rubber spatula
* Toothpick or cake tester
## Step-by-Step Instructions
Now, let’s get baking! Follow these simple steps to create your delicious Pineapple Zucchini Bread:
**Step 1: Prepare the Pans**
Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. This will prevent the bread from sticking and make it easy to remove after baking. Alternatively, you can line the pans with parchment paper, leaving an overhang to easily lift the loaves out.
**Step 2: Combine Dry Ingredients**
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures that all the dry ingredients are evenly distributed throughout the batter.
**Step 3: Combine Wet Ingredients**
In a separate mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until well combined. Make sure the sugar is fully dissolved into the wet ingredients. This creates a smooth and emulsified base for the batter.
**Step 4: Add Wet Ingredients to Dry Ingredients**
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix the batter, as this can result in a tough bread. A few streaks of flour are okay at this point.
**Step 5: Fold in Zucchini and Pineapple**
Gently fold in the shredded zucchini and drained crushed pineapple until evenly distributed throughout the batter. If using nuts or coconut, fold them in as well. Make sure everything is incorporated without overmixing.
**Step 6: Pour Batter into Pans**
Divide the batter evenly between the prepared loaf pans. Spread the batter evenly in each pan.
**Step 7: Bake**
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 50 minutes. The bread should be golden brown on top.
**Step 8: Cool**
Let the bread cool in the pans for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from breaking apart while it’s still warm and fragile. Cooling it completely ensures it slices cleanly.
## Tips for the Best Pineapple Zucchini Bread
* **Don’t Overmix:** Overmixing the batter can result in a tough bread. Mix until just combined, and don’t worry about a few streaks of flour.
* **Drain the Zucchini and Pineapple:** Excess moisture can make the bread soggy. Gently squeeze out any excess moisture from the shredded zucchini and make sure the crushed pineapple is well-drained.
* **Use Room Temperature Ingredients:** Using room temperature eggs and oil will help the ingredients emulsify better, resulting in a smoother batter and a more even crumb.
* **Check for Doneness:** Use a toothpick or cake tester to check for doneness. If it comes out clean or with a few moist crumbs attached, the bread is done. If it comes out with wet batter, bake for a few more minutes and check again.
* **Cool Completely:** Let the bread cool completely before slicing. This will prevent it from crumbling and make it easier to slice.
## Variations and Add-Ins
* **Chocolate Chips:** Add ½ cup of chocolate chips to the batter for a chocolatey twist.
* **Cream Cheese Swirl:** Swirl cream cheese frosting into the batter before baking for a decadent treat.
* **Lemon Zest:** Add the zest of one lemon to the batter for a bright, citrusy flavor.
* **Spices:** Experiment with different spices like ginger, cloves, or cardamom.
* **Nuts:** Use different types of nuts like macadamia nuts or almonds.
* **Glaze:** Drizzle a simple powdered sugar glaze over the cooled bread for added sweetness.
## Serving Suggestions
* Enjoy a slice of Pineapple Zucchini Bread with a cup of coffee or tea for breakfast or a snack.
* Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
* Toast a slice and spread it with cream cheese or butter.
* Pack a slice in your lunchbox for a delicious and satisfying midday treat.
## Storing Your Zucchini Bread
* **Room Temperature:** Store the cooled bread in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the bread in an airtight container in the refrigerator for up to a week.
* **Freezer:** To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
## Recipe Card
**Tropical Zucchini Bread with Pineapple**
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes
**Yields:** 2 loaves
**Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ½ teaspoon salt
* 1 ½ cups granulated sugar
* 4 large eggs
* ¾ cup vegetable oil (or melted coconut oil)
* 1 teaspoon vanilla extract
* 2 cups shredded zucchini (about 2 medium zucchini)
* 1 cup crushed pineapple, well drained
* Optional: ½ cup chopped walnuts or pecans
* Optional: ½ cup shredded coconut
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together eggs, oil, sugar, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Fold in zucchini, pineapple, and optional nuts or coconut.
6. Divide batter evenly between prepared pans.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in pans for 10-15 minutes before transferring to a wire rack to cool completely.
## Enjoy Your Delicious Pineapple Zucchini Bread!
This Pineapple Zucchini Bread is a delightful treat that’s perfect for any occasion. The combination of sweet pineapple and moist zucchini creates a flavor explosion that will leave you wanting more. So, gather your ingredients, preheat your oven, and get ready to bake a loaf of pure deliciousness!
Enjoy! This recipe is sure to become a family favorite. Let me know in the comments how yours turns out, and if you tried any variations. Happy Baking!