Zucchini Bread with Pineapple

The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Yield: Makes 2 loaves

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 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)

Method

1 Drain zucchini of excess moisture: Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture.

shredded zucchini in sieve

2 Prepare the oven and pans: Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.

3 Whisk together dry ingredients: In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

4 Mix wet ingredients and sugar: 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.

5 Stir in grated zucchini and pineapple: Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.

6 Combine dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.

7 Add the walnuts and raisins, blend gently.

8 Bake: Divide the batter equally between the two loaf pans. Bake at 350°F 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.