Pineapple Zucchini Bread
Get ready to discover why this zucchini pineapple bread has become the talk of baking blogs and social media in 2024!
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon ground nutmeg
- ½ teaspoon baking powder
- 3 large eggs
- 1 cup canola 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
Instructions
- 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, if desired, raisins.
- 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.