This moist banana zucchin bread is a fun twist on the classic! With sweet bananas, fresh zucchini, and a hint of coconut, it brings tropical vibes to your kitchen!
Perfect for breakfast or as a snack, we all need that delicious excuse to eat more veggies, right? Plus, the smell while it’s baking is heavenly! I can’t resist having a slice warm!
Key Ingredients & Substitutions
All-Purpose Flour: This is a basic staple for structure. You can swap it with whole wheat flour for a healthier option, but be aware this may change texture slightly.
Shredded Coconut: Unsweetened shredded coconut adds great texture. If you’re not a fan, you could omit it altogether or use desiccated coconut as a finer alternative.
Vegetable Oil: I often use melted coconut oil for that extra coconut flavor, but any mild oil like canola or sunflower oil will work just fine.
Zucchini: Grate the zucchini with the skin on for added nutrients. If zucchini isn’t available, try using grated carrots for a different twist.
Pineapple: Fresh pineapple is great, but canned crushed pineapple works well too. Just make sure to drain it well to avoid excess moisture.
Banana: Ripe bananas bring sweetness and moisture. If you’re looking to cut sugar, you could use unsweetened applesauce in its place, but the flavor will be different.
How Do You Keep Zucchini Bread Moist?
To ensure your Pina Colada zucchini bread is moist, focus on these key techniques:
- **Don’t overmix:** When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense loaf.
- **Use ripe bananas:** Ripe bananas not only add sweetness but also moisture. Make sure they’re well mashed for best results.
- **Let it cool:** Allow the bread to cool in the pan for some time before transferring. This keeps the moisture inside.
- **Store properly:** Once cool, wrap the bread in plastic wrap or store in an airtight container to keep it moist longer.
By following these tips, you’ll have the best moist zucchini bread that everyone will love!
Moist Pina Colada Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsweetened shredded coconut
Wet Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup crushed pineapple, drained
- ½ cup mashed ripe banana (about 1 medium banana)
Optional Ingredients:
- ¼ cup chopped macadamia nuts or walnuts
- 2 tablespoons pineapple juice or coconut rum for extra flavor
How Much Time Will You Need?
This delicious Pina Colada Zucchini Bread takes about 15-20 minutes to prepare and 55-65 minutes to bake. Plan for an additional cooling time of around 10 minutes in the pan plus time on a wire rack, totaling about 1.5 to 2 hours before you can slice into it!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, grab a 9×5 inch loaf pan and grease it with butter or oil, and then dust it with flour to prevent sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and shredded coconut. This helps to evenly distribute the baking soda and spices throughout the flour. Set this mixture aside.
3. Blending the Wet Ingredients:
In a large bowl, use a whisk or mixer to beat together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until everything is well combined and slightly frothy.
4. Adding Fruits and Zucchini:
Now, fold in the mashed banana, grated zucchini, crushed pineapple, and optional pineapple juice or coconut rum if you’re using it. Stir gently until everything is nicely mixed together.
5. Combining the Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps the bread light and fluffy!
6. Adding Nuts:
If you’re using nuts, gently fold them into the batter now, ensuring they’re evenly distributed.
7. Baking the Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Pop it in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, it’s done!
8. Cooling the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your moist, tropical Pina Colada Zucchini Bread with a cup of tea or coffee, or as a tasty snack any time of day!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini with Other Vegetables?
Yes! While zucchini adds a nice moisture level, you can use finely grated carrots or even summer squash as substitutes. Just make sure to keep the measurements consistent to maintain the bread’s texture.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze for up to 3 months.
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use a plant-based oil or applesauce as a substitute for the oil. Make sure to use agave or coconut sugar to replace the granulated and brown sugar for a fully vegan option!
What Should I Do If My Bread is Too Moist in the Middle?
If your bread is undercooked and too moist in the middle, simply return it to the oven for an additional 5-10 minutes. You can tent it with foil if the top is browning too quickly. Always check with a toothpick to ensure it’s baked through!
