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Zucchini Bread
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Description
This recipe has a different twist than most with the addition of pineapple and raisins. It’s a great recipe to use when you are overun with zucchini and it freezes great.
Ingredients
- 3 whole Eggs, Slightly Beaten
- 2 cups Sugar
- 1 cup Canola Oil
- 2 teaspoons Pure Vanilla Extract
- 3 cups All-purpose Flour
- 2 teaspoons Baking Soda
- ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Freshly Grated Nutmeg
- 2 cups Shredded Zucchini
- 1 can (8 Oz) Crushed Pineapple, Drained
- 1 cup Raisins
- 1 cup Chopped Pecans
Preparation
In large bowl, combine sugar and eggs and beat until foamy.
Add oil and vanilla. Combine well.
In medium bowl, combine dry ingredients, then mix with egg mixture, stirring well.
Add remaining ingredients and stir until well-blended.
Bake in two greased and floured loaf pans at 350 degrees for one hour, or until center tests done.
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4 Comments
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Tricia on 8.13.2011
I just made this today & it was DELICIOUS!! I loved the pineapple in it! It reminds me of my carrot cake recipe. Thanks for sharing your recipe:)))
keekrules on 5.16.2011
Very good – came out of the oven just right! Easy to make too!
Sharon in Tulsa on 9.21.2009
I’m glad you liked it. I love it and its a good thing, I think I have about 10 loaves in my freezer!
Jennifer Godzwa on 8.30.2009
Delicious. The pineapple was a nice addition. We took the loaves to some friends’ house where we had several pieces; when we got home my son begged me to make more. Thanks for a great recipe.