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Zucchini Bread with Pineapple
Zucchini Bread with Pineapple
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Pineapple-infused zucchini bread - moist and delightful!
Ingredients:
  • 3 cups all purpose flour
  • 1 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 3 eggs
  • 1 3/4 cups sugar
  • 1 cup olive oil
  • 2 teaspoons vanilla
  • 2 to 3 cups coarsely grated zucchini
  • 1 can (8oz) crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 1 cup golden raisins (optional)
Instructions:
  • Drain excess moisture from shredded zucchini by placing it in a colander or sieve over a bowl.
  • Preheat your oven to 350°F (175°C) and generously butter 2 loaf pans measuring 5 by 9 inches each.
  • Combine dry ingredients: In a medium bowl, vigorously whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well mixed.
  • Combine wet ingredients and sugar: Beat eggs in a mixer on medium speed for one minute. Mix in sugar and continue beating for another minute. Add oil and vanilla, beating mixture until thick and foamy.
  • Mix in the grated zucchini and pineapple: Gently fold in the zucchini and pineapple by hand until well combined.
  • Gradually add dry ingredients to wet mixture, gently stirring by hand after each addition.
  • Combine the walnuts and raisins with a delicate blend.
  • Bake: Split the batter evenly between the two loaf pans. Bake at 350°F for 55 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

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