Zucchini Bread with Pineapple

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 362 Calories

Ingredients

• 2 cups white sugar
• 1 cup chopped walnuts
• 1 cup raisins
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2 cups shredded zucchini
• 1 (8 ounce) can crushed pineapple, well drained
• 0.75 teaspoon vanilla extract
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon baking powder

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Line the bottoms of two 9x5-inch loaf pans with parchment paper.

Step 2

Mix flour, baking soda, cinnamon, salt, and baking powder together in a medium bowl; set aside.

Step 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 evenly between the prepared pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Remove loaves to a rack to cool completely.