Zucchini Bread with Pineapple


3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3 eggs
1 3/4 cups sugar
1 cup olive oil
2 teaspoons vanilla
2 to 3 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
1 cup chopped walnuts (optional)
1 cup golden raisins (optional)


Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Yield: Makes 2 loaves.

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