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Pineapple Zucchini Bread with Pecans and Raisins

 Pineapple Zucchini Bread with Pecans and Raisins
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
32 ServingsPrep: 20 min. Bake: 50 min. + cooling

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 vanilla extract
  • 2 cups shredded zucchini
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 cup chopped pecans
  • 1 cup raisins

Directions

  • 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.
  • 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).

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Pineapple Zucchini Bread with Pecans and Raisins (continued)

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.