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Mom's Pineapple-Zucchini Bread
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
210 minutes
Family-favorite, moist and flavorful bread that's a crowd-pleaser!
Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 1.5 teaspoons ground cinnamon
  • 0.75 teaspoon ground nutmeg
  • 3 eggs
  • 2 cups sugar
  • 0.5 cup buttermilk
  • 0.75 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups coarsely shredded zucchini
  • 1 cup shredded carrots
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup finely chopped walnuts
  • 1 cup raisins
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while you grease and flour two 9x5 inch loaf pans. In a bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, and nutmeg; set aside.
  • In a bowl, vigorously whisk together eggs, sugar, buttermilk, vegetable oil, and vanilla extract until velvety. Gently incorporate the dry mixture until just moistened, followed by folding in zucchini, carrots, pineapple, walnuts, and raisins until uniformly blended. Transfer the batter into the loaf pans.
  • Bake in the oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to cool before slicing.

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