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Pineapple Zucchini Bread with Pecans and Raisins

This moist, tender bread is a nice accompaniment to a Thanksgiving meal. But slices are also good for breakfast or a coffee break. Bake the batter in smaller pans for little loaves that are the perfect size for a bake sale.—Jen Stutts, Florence, Alabama
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 cup chopped pecans
  • 1 cup raisins

Directions

  • In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins.
  • Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts
1 slice: 205 calories, 10g fat (1g saturated fat), 20mg cholesterol, 130mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.

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