Instructions:
Step 1
Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
Step 2
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Step 3
In another bowl, whisk the sugar, vegetable oil, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
Step 4
Stir the grated zucchini and drained crushed pineapple into the wet mixture.
Step 5
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Step 6
Divide the batter evenly between the prepared loaf pans.
Step 7
Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the loaves to cool in the pans for 10 minutes.
Step 9
Transfer the loaves to a wire rack and let them cool completely before slicing.
Step 10
Slice and serve plain or with butter for an extra delicious treat.
Tips and Variations:
Don’t Overmix the Batter
Mix the batter only until the ingredients are combined to keep the bread soft and tender. Overmixing develops too much gluten, which can make the finished loaves dense instead of light and moist.
Remove Excess Moisture from the Zucchini
After grating the zucchini, gently squeeze out the excess liquid using a clean kitchen towel or paper towels. This helps prevent the bread from becoming overly wet while still keeping it wonderfully moist.
Add Crunch with Nuts
Fold chopped walnuts or pecans into the batter for extra texture and a rich, nutty flavor. The crunchy nuts pair perfectly with the sweet pineapple and warm spices.
Include Sweet Mix-Ins
For an even more indulgent loaf, stir in raisins, shredded coconut, white chocolate chips, or chopped dried cranberries before baking. These simple additions create new flavor variations while keeping the bread moist.
Enjoy It Warm or Toasted
This bread is delicious fresh from the oven, but it’s equally tasty lightly toasted with butter or cream cheese. Toasting also enhances the warm cinnamon aroma and gives the edges a slight crispness.
Storage
Store the cooled Zucchini Pineapple Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze for Later
Wrap each loaf tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw at room temperature or overnight in the refrigerator before serving.
