Medium Caribbean Bread

Pineapple Zucchini Loaf

Name: Pineapple Zucchini Loaf
Prep time: 21 min
Cook time: 21 min
Total time: 42 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 cups white sugar; 1 cup vegetable oil; 3 eggs; 2 teaspoons vanilla extract; 2 cups grated zucchini; 1 cup crushed pineapple; 3 cups all-purpose flour; 2 teaspoons baking soda; 1.5 teaspoons ground cinnamon; 1 teaspoon salt; 0.75 teaspoons ground nutmeg; 0.25 teaspoons baking powder; 1 cup raisins; 1 cup chopped walnuts

Total Time

42 min

21m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Piping hot loaves of perfectly delicious pineapple-zucchini bread — who could ask for more?

Ingredients

2 cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup crushed pineapple
3 cups all-purpose flour
2 teaspoons baking soda
1.5 teaspoons ground cinnamon
1 teaspoon salt
0.75 teaspoons ground nutmeg
0.25 teaspoons baking powder
1 cup raisins
1 cup chopped walnuts

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2

Beat sugar, oil, eggs, and vanilla together in a mixing bowl until thick. Stir in zucchini and pineapple, then mix in flour, baking soda, cinnamon, salt, nutmeg, and baking powder until incorporated. Fold in raisins and walnuts. Pour batter into the prepared loaf pans.
3

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.