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Pineapple Zucchini Bread

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
18 servings
Pineapple Zucchini Bread
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 3/4 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup raisins
  • 1 cup chopped walnuts
Instructions
1
Preheat your oven to 325 degrees Fahrenheit, which is equivalent to 165 degrees Celsius. To prepare the loaf pans, cover the bases with parchment paper in two 9x5-inch containers.
2
In a separate bowl, combine the flour, baking soda, cinnamon, salt, and baking powder. Set this mixture aside for now.
3
In a large bowl, combine sugar, oil, eggs, and vanilla. Use an electric mixer to thoroughly blend these ingredients until they are well combined. Then, add in the zucchini and pineapple, mixing them into the bowl until they are fully incorporated. Gradually add in the flour mixture, blending only until everything is just combined. Fold in raisins and nuts to ensure they are fully incorporated into the batter. Divide the batter evenly between the two prepared loaf pans.
4
Place the batter in the preheated oven and bake until a toothpick inserted into the center of each loaf comes out clean, which should take around 1 hour. To remove one loaf from the pan at a time, hold it on its side and gently tap the sides against the counter to loosen it. Cover the pan with a cooling rack, then invert the loaf out of the pan and onto the rack. Remove any remaining parchment paper from the pan, invert the loaf onto the rack, and allow it to cool completely.