Zucchini Pineapple Bread

Zucchini Pineapple Bread

34
Jolin 1

"The pineapple makes this bread extra moist without an overpowering pineapple taste."

Ingredients

2 h 20 m servings 359 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat an oven to 325 degrees F (165 degrees C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
  2. 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.
  3. 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.
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Reviews

34
  1. 41 Ratings

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With very minor variations (I use 2 tsp. vanilla, 1/2 tsp. baking powder and add 3/4 tsp. nutmeg) I've been using this recipe since 1982 - because it is so superior to any other. Moist, pleasant...

One loaf has been dug into with great gusto by my DH! He said it was utterly delicious, as is, then lightly toasted one slice with a dab of butter and all I could hear was the ummmmm, ummmmm's! ...

The pineapple and raisins are a great touch. I "healthy-ed" it up a bit by using 2 c WW flour instead of all white flour, reducing the fat content by using unsweetened applesauce instead of oil,...