Description
The pineapple makes this bread extra moist without an overpowering pineapple taste.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 2 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- ¾ teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 (8 ounce) can crushed pineapple, well drained
- 1 cup raisins
- 1 cup chopped walnuts
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9×5-inch loaf pans with parchment paper.
- Mix flour
- baking soda
- salt
- baking powder
- and cinnamon in a bowl. Beat sugar
- vegetable oil
- eggs
- and vanilla extract together in a large mixing bowl
- and stir in zucchini and pineapple. Gradually pour in the flour mixture
- mixing until just incorporated. Fold in raisins and walnuts
- mixing to evenly combine. Divide batter evenly between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center 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
- and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper
- and allow bread to cool completely.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 18