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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!
Course Snack
Cuisine American
Keyword pineapple zucchini bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 492kcal
Author Kelly Miller

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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