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Zucchini Pineapple Bread

Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. —Shirley Boulet, Whitefield, New Hampshire
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    2 loaves

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 3 eggs, room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded zucchini
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped nuts
  • 1 cup raisins, optional

Directions

  • Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra.
  • In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired.
  • Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts
1 slice: 202 calories, 10g fat (1g saturated fat), 20mg cholesterol, 166mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

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