How to Make Pineapple Zucchini Loaf - A Step-by-Step Guide

When it comes to baking, there's something truly comforting about the aroma of a freshly baked loaf filling your kitchen. And if you're looking for a delicious and unique loaf recipe to try, look no further than this Pineapple Zucchini Loaf. This recipe combines the sweetness of pineapple with the subtle flavor and moisture of zucchini, resulting in a delectable, moist, and flavorful loaf that is perfect for any time of the day.

What makes this Pineapple Zucchini Loaf truly special is...

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Ingredients

  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup crushed pineapple
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon baking powder
  • 1 cup raisins
  • 1 cup chopped walnuts

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 20
  • Yield: 2 9x5-inch loaves

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • 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.
  • 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.
  • Nutrition

    328 cal.

    • Total Fat: 16g
    • Saturated Fat: 1g
    • Cholesterol: 28mg
    • Sodium: 251mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 2g
    • Total Sugars: 27g
    • Protein: 4g
    • Vitamin C: 4mg
    • Calcium: 28mg
    • Iron: 1mg
    • Potassium: 188mg