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Zucchini Bread with Pineapple
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Moist zucchini pineapple bread with raisins and walnuts, perfect for gifting.
Ingredients:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 0.75 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup raisins
  • 1 cup chopped walnuts
Instructions:
  • Preheat the oven to 325°F (165°C) and line the bottom of two 9x5-inch loaf pans with parchment paper.
  • Combine flour, baking soda, cinnamon, salt, and baking powder in a medium bowl; then, set aside.
  • In a large bowl, combine sugar, oil, eggs, and vanilla, beating until well blended. Add zucchini and pineapple, then slowly mix in the flour mixture until just combined. Gently fold in raisins and nuts until evenly distributed. Divide the batter evenly between the loaf pans.
  • Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center of each loaf comes out clean. Remove from oven, tap the sides of the pan against the counter to loosen, then invert the loaf onto a cooling rack. Peel off the parchment paper and let the loaf cool completely.

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