This zucchini bread with pineapple, raisins, and walnuts is an all-time favorite of ours.
Ingredients
- all-purpose flour: 3 cups
- baking soda: 2 tsp
- ½ teaspoons ground cinnamon: 1 piece
- salt: 1 tsp
- baking powder: 0.25 tsp
- white sugar: 2 cups
- vegetable oil: 1 cup
- eggs: 3 piece
- vanilla extract: 0.75 tsp
- zucchini: 2 cups (shredded)
- pineapple, well: 1 can (8 ounce can, drained, crushed)
- raisins: 1 cup
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line the bottoms of two 9x5-inch loaf pans with parchment paper.
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Mix together flour, baking soda, cinnamon, salt, and baking powder in a medium bowl; set aside.
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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.
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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. 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.
