Zucchini Bread with Pineapple

This zucchini bread with pineapple recipe makes two moist loaves loaded with juicy raisins and crunchy walnuts in every bite — it's great for snacking.

• 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 bottoms of two 9x5-inch loaf pans with parchment paper.

Step 2

Combine flour, baking soda, cinnamon, salt, and baking powder in a bowl; set aside.

Step 3

Beat sugar, oil, eggs, and vanilla together in a large bowl until well combined; stir in zucchini and pineapple. Gradually add flour mixture, mixing until just combined. Fold in raisins and walnuts until combined. Divide batter between the prepared pans.

Step 4

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Remove loaves from the pans; transfer to a rack to cool completely.