Zucchini-Pineapple Bread
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 347
- Total Fat
- 16
- Saturated Fat
- 1
- Carbohydrates
- 48
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 4
- Cholesterol
- 35
- Sodium
- 249
- Total: 2 hr 5 min (includes cooling time)
- Active: 25 min
Ingredients
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
Directions
- 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.
- Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
- 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.
- 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.