Zucchini-Pineapple Bread

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  • Level: Easy
  • Total: 2 hr 5 min (includes cooling time)
  • Active: 25 min
  • Yield: 2 loaves
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Nonstick cooking spray, for the pans

3 cups all-purpose flour 

2 teaspoons baking soda 

1 1/2 teaspoons ground cinnamon 

1 teaspoon baking powder 

1 teaspoon kosher salt 

3/4 teaspoon freshly grated nutmeg 

1/4 teaspoon ground allspice 

1 1/2 cups sugar 

3 large eggs 

1 cup canola oil 

2 teaspoons pure vanilla extract 

2 cups grated zucchini 

One 8-ounce can crushed pineapple, drained 

1 cup raisins 


  1. Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
  2. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
  3. Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
  4. Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.
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