Pineapple Zucchini Bread
This Pineapple Zucchini Bread recipe is absolutely delicious and SO moist! With crushed pineapple, fresh zucchini, raisins, and spices - this dairy free bread is perfect!
Servings 8 servings
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3 cups flour
- 2 cups zucchini shredded or grated
- 8 oz crushed pineapple drained
- 1 cup raisins
In the bowl of a stand mixer, beat eggs, oil, sugar, and vanilla extract until smooth.
Add in baking soda, salt, cinnamon, and flour. Mix until well combined.
Stir in zucchini and crushed pineapple. Stir in raisins.
Divide batter between two well greased loaf pans. Bake at 350 degrees for 50 minutes - 1 hour, or until a cake tester comes out clean. Cool completely before slicing and serving.
Calories: 492kcal | Carbohydrates: 106g | Protein: 7g | Fat: 5g | Cholesterol: 61mg | Sodium: 323mg | Potassium: 338mg | Fiber: 3g | Sugar: 55g | Vitamin A: 165IU | Vitamin C: 9.2mg | Calcium: 36mg | Iron: 3.2mg