Pineapple Zucchini Bread

5 from 3 votes

With a tender, moist crumb and a refreshing tropical flavor, this pineapple zucchini bread recipe is the most delicious way to use up extra zucchini! Made with crushed pineapple, chopped walnuts, and sweet raisins, this zucchini quick bread will become a new favorite.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 265kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 cup shredded zucchini about 2 small
1/2 cup crushed pineapple well drained
2 teaspoons vanilla extract
1/2 cup walnuts chopped
1/2 cup raisins

Instructions

Preheat the oven to 350°F. Butter a 9x5-inch loaf pans (line with a parchment paper sling if you are worried about the bread sticking).
In a medium mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
In a separate large mixing bowl, mix together the eggs, oil, zucchini, drained pineapple, and vanilla extract.
Add the dry ingredients into the wet ingredients, mixing until just combined. Add the raisins and walnuts, mix until just combined.
Pour the mixture into the prepared pan.
Bake in the preheated oven for 55-60 minutes. After removing the bread from oven keep in the baking pan for 10 minutes, then cool on a wire rack.

Notes

Do not wring out the extra moisture from the shredded zucchini. It will help make this bread nice and moist.

Make sure your baking powder is fresh. Otherwise, your bread may collapse and become dense and gummy.

It's not necessary to use an electric mixer for this easy recipe, but you can. Be careful not to overmix.

For easy removal, be sure to butter your pans really well or use cooking spray and add a piece of parchment to help lift the loaves out smoothly.

The loaves may be crumbly if you cut into them right away. Let them cool for 20-30 minutes first for nice slices.
Bread will last 3-4 days at room temperature or 4-5 days in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition