Zucchini-Pineapple Quick Bread with Raisins

Had so much zucchini, I made this bread. It was so moist and was still good a week later.

Zucchini-Pineapple Quick Bread with Raisins

Photo by janet v.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups All purpose Flour

  • 2

    tsp baking soda

  • 1

    tsp baking powder

  • 2

    tsp cinnamon

  • ½

    tsp nutmeg

  • 1

    tsp all spice

  • 1

    tsp salt

  • 3

    large eggs

  • ½

    cup applesauce (I used the one with cinnamon)

  • ¼

    cup vegetable oil

  • ¾

    cup packed brown sugar

  • ¾

    cup white sugar

  • 2

    tsp vanilla

  • 3-4

    cups shredded zucchini, (take out all moisture you can)

  • one

    (8.5 oz) unsweetened crushed pineapple (drained)

  • ½

    cup both golden and regular raisins

Directions

Preheat oven to 350 degrees. 1. Spray TWO 8 x 4 loaf pans with cooking spray. 2. In medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, all spice and salt. 3. In large bowl, whisk together eggs, applesauce, oil, sugars and vanilla. 4. Stir in zucchini and pineapple. 5. Stir in dry ingredients a little at a time. 6. BLend in raisins. 7. Divide batter into 2 loaf pans. 8. Bake 50-60 minutes or until edges pull away slightly from edges of pan and a toothpick inserted in center comes out clean. 9. Let bread cool in pan at least 20 minutes before removing. Cool on wire racks.


Nutrition

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