Pineapple Zucchini Bread
A moist, flavorful pineapple zucchini bread that combines the sweetness of pineapple and raisins with the nutty crunch of walnuts and shredded coconut. Perfect for breakfast, snack, or dessert, this bread offers a delightful mix of textures and tropical flavors appealing to a wide range of taste buds.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C). Grease two loaf pans.
- Beat eggs well in a large bowl, then add sugar and blend thoroughly.
- Mix in oil and vanilla extract.
- Stir in the grated zucchini.
- In a separate bowl, combine flour, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing well.
- Drain the crushed pineapple and fold into the batter.
- Add raisins, chopped walnuts, and shredded coconut; mix until evenly distributed.
- Pour the batter into the prepared loaf pans, filling them no more than three-fourths full.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for a few minutes, then remove and cool completely on a wire rack.
Nutrition & Diet Analysis (per serving)
875
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).