Pineapple Zucchini Loaf

This easy pineapple zucchini loaf recipe yields two moist, sweet quickbreads with walnuts and a deliciously warm spice profile perfect for the season.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 328 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 1 cup raisins
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 1 cup crushed pineapple
• 2 cups grated zucchini
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon baking powder
• 0.75 teaspoon ground nutmeg

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Step 2

Beat sugar, oil, eggs, and vanilla together in a mixing bowl with an electric mixer until thick. Stir in zucchini and pineapple. Mix in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated: fold in raisins and walnuts. Pour batter into prepared loaf pans.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.