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Pineapple Zucchini Loaf

4

0 min

Pineapple Zucchini Loaf

Pineapple Zucchini Loaf Photo 1

Time

0 min

Serving

20 persons

Calories

328

Rating

4.00★ (79)

Cuisine

Author: Victoria Buriak
Piping hot loaves of perfectly delicious pineapple-zucchini bread — who could ask for more?

Ingredients

  • white sugar: 2 cups
  • vegetable oil: 1 cup
  • eggs: 3 piece
  • vanilla extract: 2 tsp
  • zucchini: 2 cups (grated)
  • pineapple: 1 cup (crushed)
  • all-purpose flour: 3 cups
  • baking soda: 2 tsp
  • ½ teaspoons ground cinnamon: 1 piece
  • salt: 1 tsp
  • ground nutmeg: 0.75 tsp
  • baking powder: 0.25 tsp
  • raisins: 1 cup
  • walnuts: 1 cup (chopped)

Metric Conversion

Stages of cooking

Pineapple Zucchini Loaf Photo 21
Pineapple Zucchini Loaf Photo 32
Pineapple Zucchini Loaf Photo 43
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
    Pineapple Zucchini Loaf Photo 2
  2. Beat sugar, oil, eggs, and vanilla together in a mixing bowl until thick. Stir in zucchini and pineapple, then mix in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated. Fold in raisins and walnuts. Pour batter into the prepared loaf pans.
    Pineapple Zucchini Loaf Photo 3
  3. Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
    Pineapple Zucchini Loaf Photo 4

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