Yields:
12 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 20 mins
This bread is insanely moist thanks to that crushed pineapple. (Banana bread, you've met your match.) Mix-in options are totally open ended — IMO chopped walnuts would be wonderful.
If you're looking for a more decadent zucchini bread, this Death By Chocolate Zucchini Bread is killer.
Editor's Note: This recipe was updated on August 19, 2020 to include more information about the dish.
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Ingredients
- 1 1/2 c.
grated zucchini (from 2 medium)
- 2 c.
all-purpose flour
- 1 tsp.
ground cinnamon
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 c.
vegetable oil
- 1/2 c.
granulated sugar
- 2
large eggs
- 1 tsp.
pure vanilla extract
- 1 c.
grated carrots
- 1 c.
canned crushed pineapple, drained
- 1/2 c.
raisins
Directions
- Step 1Preheat oven to 350° and grease a loaf pan (or muffin tin) with cooking spray. Place grated zucchini in a fine mesh strainer and squeeze out as much excess liquid as possible. Continue letting drain until ready to use.
- Step 2In a large bowl whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Step 3In another large bowl stir together oil, sugar, eggs, and vanilla. Add zucchini, carrot, canned pineapple, and raisins. Add dry ingredients and stir until just combined.
- Step 4 Pour batter into loaf pan (or divide between muffin tin cups) and bake until a toothpick inserted into the middle comes out clean, 1 hour to 1 hour 15 minutes for a loaf pan (or 35 minutes for muffins). Let cool completely before serving.
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