This zucchini bread with pineapple raisins and walnuts is an alltime favorite of ours
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
18
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Line the bottoms of two 9x5-inch loaf pans with parchment paper.
Mix together flour
baking soda
cinnamon
salt
and baking powder in a medium bowl; set aside.
Beat together sugar
oil
eggs
and vanilla in a large bowl until well combined. Stir in zucchini and pineapple. Gradually pour in flour mixture
mixing until just combined. Fold in raisins and nuts until incorporated. Divide batter evenly between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean
about 1 hour. Working with one loaf at a time
hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack; invert it to tip loaf out of the pan and onto the rack. Peel off the parchment paper