CookGo
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Zucchini Bread with Pineapple

Cost $8.5, save $10

Source: Recommended by CookGo

  • 60 Min
  • 18 Servings
  • $8.5

INGREDIENTS

  • Dry Ingredients

    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1 ½ teaspoons ground cinnamon
    • 🧂 1 teaspoon salt
    • ÂĽ teaspoon baking powder
    • 2 cups white sugar

  • Wet Ingredients and Add-ins

    • 1 cup vegetable oil
    • 🥚 3 large eggs
    • Âľ teaspoon vanilla extract
    • 2 cups shredded zucchini
    • 1 (8 ounce) can crushed pineapple, well drained
    • 1 cup raisins
    • 🌰 1 cup chopped walnuts

STEPS

1

Preheat the oven to 325 degrees F (165 degrees C). Line the bottoms of two 9x5-inch loaf pans with parchment paper.

2

Mix flour, baking soda, cinnamon, salt, and baking powder together in a medium bowl; set aside.

3

Beat sugar, oil, eggs, and vanilla together in a large bowl until well combined. Stir in zucchini and pineapple.

4

Gradually add flour mixture, mixing until just combined. Fold in raisins and walnuts until combined. Divide batter evenly between the prepared pans.

5

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Remove loaves to a rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

362

Calories

  • 5g
    Protein
  • 49g
    Carbs
  • 18g
    Fats

đź’ˇ Tips

Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.For added flavor, toast the chopped walnuts before incorporating them into the batter.You can use whole wheat flour for a healthier alternative, but the texture may vary slightly.Store the bread in an airtight container to preserve freshness for up to a week.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.