Pineapple Zucchini Loaf
Description
This easy pineapple zucchini loaf recipe yields two moist, sweet quick breads with walnuts and a deliciously warm spice profile perfect for the season.
Ingredients
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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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2 teaspoons vanilla extract
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2 cups grated zucchini
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1 cup crushed pineapple
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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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3/4 teaspoon ground nutmeg
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1/4 teaspoon baking powder
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1 cup raisins
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1 cup chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2
Beat sugar, oil, eggs, and vanilla together in a bowl with an electric mixer until thick; stir in zucchini and pineapple. Stir in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated; fold in raisins and walnuts. Divide batter among the prepared pans.
3
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from pans and transferring to a wire rack to cool completely.