Pineapple Zucchini Bread with Pecans and Raisins Recipe

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This moist, tender bread is a nice accompaniment to a Thanksgiving meal. But slices are also good for breakfast or a coffee break. Bake the batter in smaller pans for little loaves that are the perfect size for a bake sale.—Jen Stutts, Florence, Alabama
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 32 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups shredded zucchini
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 cup chopped pecans
  • 1 cup raisins

Nutritional Facts

1 slice equals 205 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 130 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins.
  2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Pineapple Zucchini Bread in The Taste of Home Cookbook 2009

Nutritional Facts

1 slice equals 205 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 130 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Pineapple Zucchini Bread with Pecans and Raisins

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Aug. 22, 2014

"Absolutely the best zucchini bread I have ever eaten"

MY REVIEW
Reviewed Jul. 23, 2014

"I used Walnuts instead of Pecans. Everyone who has tasted it loves it."

MY REVIEW
Reviewed Jul. 13, 2014

"I added some cinnamon about 11/2 tsp and 1tsp nutmeg to recipe."

MY REVIEW
Reviewed Jul. 18, 2013

"I have a similar recipe that is so very moist. Has 3 c shredded zucchini, 3 tsp. cinnamon (I always use more - love the taste of cinnamon) and 1 sml box butterscotch instant pudding. My husband, family and friends all love this bread.grated zucchini, 3 tsp cinnamon and l sml box of instant butterscotch pudding."

MY REVIEW
Reviewed Jul. 21, 2010

"One of the best quick breads I've had. It will be my go-to zucchini bread. I made it without the raisins and pecans for my picky eaters."

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