Zucchini Bread W/Pineapple
Ingredients
- 3 eggs ⓘ
- 1 cup olive oil ⓘ
- 1 cup sugar ⓘ
- 1 cup dark brown sugar ⓘ
- 2 teaspoons vanilla ⓘ
- 2 cups coarsely grated zucchini ⓘ
- 1 can (8oz) crushed pineapple, drained ⓘ
- 3 cups all purpose flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 1/2 teaspoon cinnamon ⓘ
- 3/4 teaspoon nutmeg ⓘ
- 1 cup chopped walnuts ⓘ
- 1 cup raisins ⓘ
Instructions
- Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
- In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
- Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Nutrition & Diet Analysis (per serving)
1126
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).