Recipe
Josie's Pineapple Zucchini Bread
Crushed pineapple is the quiet upgrade in this zucchini bread: it steams into the crumb as the loaves bake, keeping them moist for days without extra oil. Grated zucchini, vanilla and a cinnamon-free, no-fuss batter come together in one bowl, and the recipe makes two loaves in about 80 minutes — one for the counter, one for the freezer or a neighbor.
Ingredients
3 | eggs |
|---|---|
1 | cup canola oil |
2 | cups sugar |
1 | teaspoon vanilla extract |
2 | cups grated and well-drained zucchini |
1 | cup crushed pineapple, well-drained |
3 | cups all-purpose flour |
2 | teaspoons baking soda |
1 | teaspoon salt |
1⁄4 | teaspoon baking powder |
1 1⁄2 | teaspoons ground cinnamon |
3⁄4 | teaspoon ground nutmeg |
1 | cup chopped nuts (optional) |
1 | cup raisins |
Instructions
| 1. | Preheat the oven to 350°F (175°C). |
|---|---|
| 2. | In a mixing bowl, beat together the eggs, canola oil, sugar, and vanilla until well combined. |
| 3. | Add the grated and drained zucchini, followed by the crushed and drained pineapple, mixing well after each addition. |
| 4. | Sift the flour, baking soda, salt, baking powder, cinnamon, and nutmeg into the wet ingredients. Mix until just combined. |
| 5. | Fold in the optional chopped nuts and raisins for added texture and flavor. |
| 6. | Divide the batter evenly between two greased 5x9-inch loaf pans. |
| 7. | Bake for about an hour, until a toothpick inserted into the center comes out clean. If using smaller loaf pans, bake for 40 minutes. |
| 8. | Allow the bread to cool in the pans for 10 minutes, then carefully turn out onto a wire rack to cool completely. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 3263.9 kcal |
| Protein | 45 g |
| Fat | 154.6 g |
| Carbohydrates | 444.3 g |
| Fiber | 17.4 g |
| Sugar | 267.7 g |
Published on Aug 04, 2024 by Luminița
