Recipes categories
back

Pineapple Zucchini Loaf


"Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?"
Original recipe yield: 2 loaves.
Prep Time:
15 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 15 Minutes
Servings:
24

INGREDIENTS:

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup crushed pineapple
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup raisins

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs, oil, sugar, and vanilla together until thick.
  3. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and nuts into the egg mixture; blend well.
  4. Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.