Zucchini Bread with Pineapple
Description
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.
Ingredients
•
3 cups all-purpose flour
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2 teaspoons baking soda
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1 1/2 teaspoons ground cinnamon
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1 teaspoon salt
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1/4 teaspoon baking powder
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2 cups white sugar
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1 cup vegetable oil
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3 eggs
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3/4 teaspoon vanilla extract
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2 cups shredded zucchini
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1 (8 ounce) can crushed pineapple, well drained
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1 cup raisins
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1 cup chopped walnuts
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Line bottoms of two 9x5-inch loaf pans with parchment paper.
2
Combine flour, baking soda, cinnamon, salt, and baking powder in a bowl; set aside.
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.
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.