Pineapple Zucchini Bread with Pecans and Raisins
Total TimePrep: 20 min. Bake: 50 min. + cooling
Makes2 loaves (16 slices each)
I got this recipe from a co-worker but she also had 2 teaspoons cinnamon, 1 teaspoon salt instead of 1/2 and used golden raisins. she also used walnuts instead of pecans. I used heavy syrup or light pineapple for a little more flavor. always number one at my house.
Absolutely the best zucchini bread I have ever eaten
I used Walnuts instead of Pecans. Everyone who has tasted it loves it.
I added some cinnamon about 11/2 tsp and 1tsp nutmeg to recipe.
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.
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.