Zucchini Bread with Pineapple

This healthy zucchini pineapple bread recipe makes 2 super moist loaves with juicy raisins and crunchy walnuts in every bite for a great holiday gift.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 362 Calories

Ingredients

• 2 cups white sugar
• 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
• 2 cups shredded zucchini
• 1 (8 ounce) can crushed pineapple, well drained
• 0.75 teaspoon vanilla extract
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon baking powder

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Line the bottoms of two 9x5-inch loaf pans with parchment paper.

Step 2

Mix together flour, baking soda, cinnamon, salt, and baking powder in a medium bowl; set aside.

Step 3

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.

Step 4

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.