Tropical Zucchini Pineapple Bread: A Sweet and Savory Delight
Zucchini bread is a classic for a reason: it’s moist, tender, and subtly sweet. But what if we could elevate this already delicious treat by adding a tropical twist? Enter: Zucchini Pineapple Bread! This recipe combines the familiar comfort of zucchini bread with the bright, tangy sweetness of pineapple, creating a delightful loaf that’s perfect for breakfast, brunch, or a midday snack.
This isn’t just your average zucchini bread. The pineapple adds a unique flavor dimension and keeps the bread incredibly moist for days. The combination of spices like cinnamon and nutmeg complements both the zucchini and pineapple perfectly, creating a symphony of flavors in every bite. Whether you’re looking for a new way to use up that garden zucchini or simply want to try a different kind of quick bread, this recipe is a winner.
## Why You’ll Love This Zucchini Pineapple Bread
* **Moist and Tender:** The zucchini and pineapple work together to create an incredibly moist bread that stays fresh for days.
* **Unique Flavor:** The tropical twist of pineapple adds a bright and tangy flavor that complements the zucchini and spices beautifully.
* **Easy to Make:** This recipe is straightforward and simple to follow, even for beginner bakers.
* **Versatile:** Enjoy it for breakfast, brunch, dessert, or a snack. It’s perfect on its own or with a smear of cream cheese or butter.
* **Great Way to Use Zucchini:** If you’re looking for creative ways to use up your zucchini harvest, this recipe is a delicious option.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to make this delicious Zucchini Pineapple Bread:
* **Dry Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves (optional, but adds warmth)
* 1/2 teaspoon salt
* 1 2/3 cups granulated sugar
* 1/2 cup packed light brown sugar
* **Wet Ingredients:**
* 4 large eggs
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 2 cups grated zucchini (about 2 medium zucchini)
* 1 (8-ounce) can crushed pineapple, undrained
* **Optional Add-Ins:**
* 1 cup chopped walnuts or pecans
* 1/2 cup shredded coconut
* 1/2 cup raisins or dried cranberries
**Ingredient Notes:**
* **All-Purpose Flour:** I recommend using all-purpose flour for this recipe. You can substitute with a 1:1 gluten-free flour blend, but the texture may be slightly different.
* **Baking Soda and Baking Powder:** These leavening agents help the bread rise and create a light and airy texture.
* **Spices:** Cinnamon, nutmeg, and cloves add warmth and depth of flavor. Feel free to adjust the amounts to your liking.
* **Granulated Sugar and Brown Sugar:** The combination of sugars adds both sweetness and moisture to the bread. Brown sugar also contributes to a richer flavor.
* **Vegetable Oil:** Vegetable oil keeps the bread moist. You can also use canola oil or melted coconut oil.
* **Vanilla Extract:** Vanilla extract enhances the other flavors in the bread.
* **Zucchini:** Grate the zucchini and do not squeeze out the excess moisture. The moisture from the zucchini is essential for keeping the bread moist.
* **Crushed Pineapple:** Use crushed pineapple *undrained*. The juice adds extra moisture and pineapple flavor. Do not use pineapple chunks, as they will not incorporate as well into the batter.
* **Nuts (Optional):** If you’re adding nuts, chop them into small pieces. Walnuts or pecans work well in this recipe.
## Step-by-Step Instructions
Now that we have our ingredients, let’s get baking! Here’s a detailed step-by-step guide to making Zucchini Pineapple Bread:
**Step 1: Prepare Your Equipment and Preheat Oven**
* Preheat your oven to 350°F (175°C).
* Grease and flour two 9×5 inch loaf pans. Alternatively, you can line the pans with parchment paper, leaving an overhang for easy removal.
**Step 2: Combine Dry Ingredients**
* In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt.
* Add the granulated sugar and brown sugar to the dry ingredients and whisk until well combined.
**Step 3: Combine Wet Ingredients**
* In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
**Step 4: Combine Wet and Dry Ingredients**
* Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. A few lumps are okay.
**Step 5: Add Zucchini and Pineapple**
* Gently fold in the grated zucchini and crushed pineapple (with its juice) until evenly distributed throughout the batter.
**Step 6: Add Optional Add-Ins (If Using)**
* If you’re adding nuts, coconut, raisins, or dried cranberries, gently fold them into the batter until evenly distributed.
**Step 7: Pour Batter into Loaf Pans**
* Divide the batter evenly between the two prepared loaf pans.
**Step 8: Bake the Bread**
* Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Ovens vary, so start checking at 50 minutes.
**Step 9: Cool the Bread**
* 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 sticking to the pan and allows it to cool evenly.
**Step 10: Slice and Enjoy**
* Once the bread is completely cooled, slice and serve. Enjoy it on its own, with a smear of butter, cream cheese, or your favorite spread.
## Tips for Baking the Best Zucchini Pineapple Bread
* **Don’t Overmix the Batter:** Overmixing can develop the gluten in the flour, resulting in a tough bread. Mix until just combined.
* **Measure Flour Accurately:** Too much flour can make the bread dry. Use the spoon and level method to measure your flour: spoon the flour into the measuring cup and then level it off with a knife.
* **Don’t Squeeze the Zucchini:** The moisture from the zucchini is essential for keeping the bread moist. Don’t squeeze out the excess moisture after grating it.
* **Use Undrained Crushed Pineapple:** The juice from the crushed pineapple adds extra moisture and flavor to the bread.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert the skewer into the center of the bread. 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 Before Slicing:** This allows the bread to firm up and prevents it from crumbling when you slice it.
* **Add a Streusel Topping:** For an extra touch of sweetness and texture, consider adding a streusel topping before baking. Combine flour, sugar, butter, and cinnamon for a simple streusel.
* **Adjust Spices to Taste:** Feel free to adjust the amounts of cinnamon, nutmeg, and cloves to your liking. If you prefer a more pronounced spice flavor, add a little more.
* **Toast it!:** A slice of this bread, lightly toasted and spread with butter or cream cheese, is an absolute treat.
## Variations and Substitutions
* **Gluten-Free Zucchini Pineapple Bread:** Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Be sure to add 1 teaspoon of xanthan gum to help bind the ingredients together.
* **Vegan Zucchini Pineapple Bread:** Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Use plant-based milk in place of the oil, though the oil provides better texture.
* **Chocolate Chip Zucchini Pineapple Bread:** Add 1 cup of chocolate chips to the batter for a chocolatey twist.
* **Orange Zucchini Pineapple Bread:** Add the zest of one orange to the batter for a citrusy flavor.
* **Spiced Zucchini Pineapple Bread:** Add 1/4 teaspoon of ground ginger and 1/4 teaspoon of ground allspice to the batter for a more spiced flavor.
## Serving Suggestions
Zucchini Pineapple Bread is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **Plain:** Simply slice and enjoy the bread as is.
* **With Butter:** Spread a pat of butter on a slice of warm bread.
* **With Cream Cheese:** Spread a layer of cream cheese on a slice of bread for a tangy and creamy treat.
* **With Honey:** Drizzle honey over a slice of bread for added sweetness.
* **Toasted:** Toast a slice of bread and spread with butter or cream cheese.
* **As a Dessert:** Serve a slice of bread with a scoop of vanilla ice cream and a drizzle of caramel sauce.
* **With Coffee or Tea:** Enjoy a slice of bread with your favorite cup of coffee or tea.
## Storage Instructions
* **Room Temperature:** Store the bread in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the bread in an airtight container in the refrigerator for up to 1 week.
* **Freezer:** Wrap the bread tightly in plastic wrap and then place it in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
## Recipe Card
**Tropical Zucchini Pineapple Bread**
**Yields:** 2 loaves
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes
**Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves (optional)
* 1/2 teaspoon salt
* 1 2/3 cups granulated sugar
* 1/2 cup packed light brown sugar
* 4 large eggs
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 2 cups grated zucchini (about 2 medium zucchini)
* 1 (8-ounce) can crushed pineapple, undrained
* Optional: 1 cup chopped nuts, 1/2 cup shredded coconut, 1/2 cup raisins
**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, cloves (if using), and salt. Add granulated sugar and brown sugar. Whisk to combine.
3. In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
5. Fold in grated zucchini and crushed pineapple (with juice) until evenly distributed.
6. If using, fold in nuts, coconut, or raisins.
7. Divide batter evenly between the two prepared loaf pans.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
9. Let cool in pans for 10-15 minutes before transferring to a wire rack to cool completely.
10. Slice and serve.
Enjoy this tropical twist on a classic zucchini bread! The pineapple adds a bright, tangy flavor and keeps the bread incredibly moist. It’s perfect for breakfast, brunch, or a sweet snack.