Ingredients
18
18 servings
- •3 cups all-purpose flour
- •2 teaspoons baking soda
- •1.5 teaspoons ground cinnamon
- •1 teaspoon salt
- •0.25 teaspoon baking powder
- •2 cups white sugar
- •1 cup vegetable oil
- •3 eggs
- •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 degrees F (165 degrees C). Line the bottoms of two 9x5-inch loaf pans with parchment paper.
- Mix together flour, baking soda, cinnamon, salt, and baking powder in a medium bowl; set aside.
- Beat together sugar, oil, eggs, and vanilla in a large bowl until well combined. Stir in zucchini and pineapple. Gradually pour in flour mixture, mixing until just combined. Fold in raisins and nuts until incorporated. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack; invert it to tip loaf out of the pan and onto the rack. Peel off the parchment paper, invert loaf onto the rack, and allow it to cool completely.
Nutritional Facts
Per 18 servings
- Calories: 362
- Carbohydrate: 49g
- Fat: 18g
- Fiber: 2g
- Protein: 5g
- Sugar: 30g
Related Recipes
Zucchini Pineapple Bread
Pineapple Zucchini Loaf
Zucchini Pineapple Loaf
Pineapple Coconut Zucchini Bread
Easy Zucchini Bread with Pineapple
Zucchini Almond Bread
Pineapple Zucchini Muffins
Mom's Pineapple-Zucchini Bread
Best Zucchini Bread
Zucchini Bread with Cinnamon Sugar Topping
Zucchini Bread V
