Piping hot loaves of perfectly delicious pineapple-zucchini bread — who could ask for more?
Ingredients
- white sugar: 2 cups
- vegetable oil: 1 cup
- eggs: 3 piece
- vanilla extract: 2 tsp
- zucchini: 2 cups (grated)
- pineapple: 1 cup (crushed)
- all-purpose flour: 3 cups
- baking soda: 2 tsp
- ½ teaspoons ground cinnamon: 1 piece
- salt: 1 tsp
- ground nutmeg: 0.75 tsp
- baking powder: 0.25 tsp
- raisins: 1 cup
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
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Beat sugar, oil, eggs, and vanilla together in a mixing bowl until thick. Stir in zucchini and pineapple, then mix in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated. Fold in raisins and walnuts. Pour batter into the prepared loaf pans.
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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, then turn out onto a wire rack to finish cooling.
