| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 25 min |
| Yield: | 2 loaves |
Ingredients
- Nonstick cooking spray, for the pans
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup canola oil
- 2 teaspoons pure vanilla extract
- 2 cups grated zucchini
- One 8-ounce can crushed pineapple, drained
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
- Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
- Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
- Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 347 |
| Total Fat | 16 g |
| Saturated Fat | 1 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 35 mg |
| Sodium | 249 mg |
Reviews
Followed the recipe but i made 24 muffins. It was a bit on the dry side. Pineapple disappeared. Was tasty enough to make again but i will add the pineapple juice ad maybe an extra egg. I might use pineapple tidbits next time..
Delicious! Made 2 dozen muffins. Looking forward to our next zucchini❣️
Followed recipe except 1/2 oil 1/2 butter & mini choc chips
Followed recipe except 1/2 oil 1/2 butter & mini choc chips
This bread was delicious! I followed the recipe almost exactly… only three changes changes: Added 1 cup chopped pecans, substituted 1/2 cup brown sugar for some of the white sugar (as recommended in other reviews), and I did not add raisins. NOTES: I did NOT squeeze the liquid out of the zucchini (concurring with answers to question below). Also, I used pineapple tidbits and finely chopped them – crushed pineapple always seems stringy (IMO), so I don’t like to use it. I would like to try this using butter instead of canola oil. I also agree with several posters that you can probably cut the sugar a bit (maybe by 1/2 cup or so) without affecting the taste or consistency. Next time: Muffins!
Y
I have made this exact recipe many times. Just love it. It was given to me by a great nurse in the urban school where I taught. I have the copy of it written by her, whose initials are P.G. Don’t know if the author of this recipe was related to her. How terrific, if so, for she was a great caring person.
Been making the same bread for over 30 years, but I add a cup of nuts along with the raisins. Everybody loves it excellent recipe.
Very good. Made 10 mini loaves.
Awesome! Thank you and your Grandma!!!
I used her recipe but tweaked it, 1 cup of each oat bran, whole wheat flour and AP flour. 1/2 cup oil , 1/2 cup applesauce and as I look at the recipe I just noticed I was supposed to drain the crushed pineapple but I didn’t do that. They are delicious! I was kind of worried that they might be dry because of the oat bran and whole wheat flour but I believe not draining the crushed pineapple made it come out nice and moist!
Just made this into mini loaf pans – got 5 from it – absolutely delicious – very nice for Thanksgiving or Xmas with the spices. Thanks Katie Lee for such great recipes. Irene. Ontario. Canada.