I recall the first time I baked this bread; the sweet aroma filled the kitchen, making it impossible for my kids to wait until it was cool enough to slice. The addition of crushed pineapple gives the bread a subtle sweetness and a burst of tropical flavor, while the zucchini keeps it wonderfully moist without being overly dense. The vanilla pudding mix is my little secret to achieving that extra layer of richness and texture that sets this bread apart from the usual quick bread recipes.
One of my favorite things about this recipe is how versatile it is. You can tweak it to suit your preferences or dietary needs. For instance, swapping out the vegetable oil for coconut oil adds an extra hint of tropical flair, or using whole wheat flour can make it a bit heartier. This bread is perfect for breakfast, a snack, or even dessert. I love to enjoy a slice with my morning coffee, and my kids often grab a piece as an afternoon snack. It also makes a wonderful gift for friends and neighbors, who are always delighted by the unexpected combination of flavors.
Whether you’re an experienced baker or just starting out, this Pineapple Zucchini Bread is sure to become a staple in your recipe collection. Give it a try and let me know how you like it – I’m sure it will bring a bit of tropical sunshine to your day!
How to Make Pineapple Zucchini Bread
Ingredients:
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup buttermilk
- 3 oz package instant vanilla pudding mix
- 3 large eggs
- ½ teaspoon baking powder
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ¼ cup vegetable oil
- 2 ½ cups shredded zucchini (about 2 medium)
- 1 can (8.5 ounces) crushed pineapple, drained (reserve juice)
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1 tablespoon reserved pineapple juice
Directions:
Preheat the oven to 350°F and place the rack in the middle. Prepare two 8×4 inch loaf pans with non-stick spray or parchment paper.
In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pudding mix until well combined.
In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, buttermilk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini and drained pineapple gently.
Pour the batter evenly into the two prepared loaf pans. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
After baking, let the bread cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
For the glaze, combine the powdered sugar and reserved pineapple juice in a small bowl until smooth. Drizzle the glaze over the cooled zucchini bread.
FAQs:
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Can I substitute the buttermilk in Pineapple Zucchini Bread?
Yes, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar. For each cup of buttermilk needed, use 1 tablespoon of lemon juice or vinegar and enough milk to make 1 cup. Let it sit for about 5 minutes before using it in the recipe.
How do I ensure my Pineapple Zucchini Bread is not too moist?
To ensure your bread isn’t too moist, make sure to drain the crushed pineapple thoroughly. Additionally, you can gently squeeze the shredded zucchini in a clean towel to remove excess moisture. This step helps achieve the perfect texture for your bread.
Can I freeze Pineapple Zucchini Bread?
Absolutely! To freeze Pineapple Zucchini Bread, wrap each loaf tightly in plastic wrap and then place it in a freezer bag. This way, it can be frozen for up to 3 months. When ready to eat, thaw it at room temperature or warm it in the oven.
How do I know when my Pineapple Zucchini Bread is done?
Your bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs. Be sure to start checking at the 45-minute mark since ovens can vary, and this will prevent overbaking.
Can I add nuts or other mix-ins to Pineapple Zucchini Bread?
Yes, you can add nuts or other mix-ins like raisins or shredded coconut. Fold them into the batter along with the zucchini and pineapple. About 1 cup of mix-ins should be sufficient, but you can adjust the amount to your liking.
Can I use fresh pineapple instead of canned for Pineapple Zucchini Bread?
Yes, you can use fresh pineapple instead of canned. Make sure to finely chop the fresh pineapple and drain any excess juice to avoid adding too much moisture to the batter. Measure the chopped pineapple to ensure you use the same amount as the canned version.
Can I make Pineapple Zucchini Bread gluten-free?
Yes, you can make this bread gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum or add 1 teaspoon of xanthan gum to the dry ingredients to help with texture and structure.
Can I make Pineapple Zucchini Bread into muffins instead of loaves?
Yes, you can make muffins instead of loaves. Simply divide the batter into a muffin tin lined with paper liners or sprayed with non-stick spray. Bake at the same temperature, 350°F, for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Pineapple Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 oz package instant vanilla pudding mix
- 3 large eggs
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 ½ cups shredded zucchini about 2 medium
- 1 can 8.5 ounces crushed pineapple, drained (reserve juice)
- 1 cup powdered sugar
- 1 tablespoon reserved pineapple juice
Instructions
- Preheat your oven to 350°F and position the rack in the middle. Prepare two 8x4 inch loaf pans by spraying them with non-stick spray or lining them with parchment paper.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pudding mix. Stir until everything is well mixed.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until everything is incorporated. Gently fold in the shredded zucchini and drained pineapple until evenly distributed.
- Divide the batter between the two prepared loaf pans. Place them in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the bread to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and reserved pineapple juice in a small bowl until smooth. Drizzle the glaze over the cooled zucchini bread.
