Pineapple Zucchini Raisin Bread Recipe

09/06/2016 8:00 am · 0 comments

by Sarah A Thrifty Mom

Pineapple Zucchini Raisin Bread Recipe Ways to use Zucchini

Pineapple Zucchini Raisin Bread Recipe

This recipe came from my mother in law, she has made Pineapple Zucchini Raisin Bread Recipe for over 20 years and we look forward to it every year.  It is so moist and the perfect blend of spices.  Hope you enjoy it too.

Don’t forget to check out the list of tons of other ways to use zucchini. I have never seen so many different ways to use up zucchini from the garden. Even those huge zucchinis can be used for all kinds of recipes. See below.

You will need,

  • 2 cups shredded zucchini
  • 3 eggs
  • 1 cup oil ( for a healthy substitute use apple sauce)
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1 cup raisins
  • 1 cup walnuts or pecans
  • 1 8oz can of crushed pineapple drained
  • 3 cups flour
  • 2 teaspoon baking soda
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon  cinnamon
  • 1 teaspoon salt

Directions:

In a large bowl mix wet ingredients ( Zucchini,  eggs, oil, sugar, vanilla, pineapple). Mix till well blended and set aside.

In another bowl add all the dry ingredients, mix them as well.  Then slowly start to mix dry ingredients into the wet ingredients, till fully mixed in.  Pour into two greased loaf pans.

Bake both loaf pans for 60-70 mins at 350 degrees.  Test with a toothpick, once it comes out of the middle clean, take out of oven and let cool before serving.  Once cooled wrap in foil or plastic wrap to keep fresh.

 

Pineapple Zucchini Raisin Bread Recipe ~ Ways to use Zucchini
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups shredded zucchini
  • 3 eggs
  • 1 cup oil ( for a healthy substitute use apple sauce)
  • 2 cups sugar
  • 2 teaspoon vanilla
  • ¾ teaspoon nutmeg
  • ¼ teaspoon baking powder
  • 1 cup raisins
  • 1 cup walnuts or pecans
  • 1 8oz can of crushed pineapple drained
  • 3 cups flour
  • 2 teaspoon baking soda
  • 1½ teaspoons baking soda
  • 1½ teaspoon cinnamon
  • 1 teaspoon salt
Instructions
  1. In a large bowl mix wet ingredients ( Zucchini, eggs, oil, sugar, vanilla, pineapple) mix till well blended and set aside.. In another bowl add all the dry ingredients, mix them as well. Then slowly start to mix dry ingredients into the wet ingredients, till fully mixed in. Pour into two greased loaf pans. Bake both loaf pans for 60-70 mins at 350 degrees. Test with a toothpick, once it comes out of the middle clean, take out of oven and let cool before serving. Once cooled wrap in foil or plastic wrap to keep fresh.

 

Pineapple Zucchini Raisin Bread Recipe

 

 More zucchini recipes you might like:

Chocolate Chip Zucchini and Apple Sauce Muffins

101 Things to Do with Zucchini

What do you do with Large Zucchini? Make Zucchini Relish

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Zucchini Brownies

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Italian Zucchini and Tomato over rice

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Pineapple Zucchini Raisin Bread Recipe 

Chocolate Chip Zucchini  Muffins

Zucchini  with bacon, best side dish EVER!

IMG_3304

Grilled Zucchini

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