Mom'S Pineapple-Zucchini Bread Recipe

Name: Mom'S Pineapple-Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground nutmeg; 3 eggs; 2 cups sugar; 1/2 cup buttermilk; 3/4 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups coarsely shredded zucchini; 1 cup shredded carrots; 1 (8 ounce) can crushed pineapple, well drained; 1 cup finely chopped walnuts; 1 cup raisins

Servings: persons

3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 eggs
2 cups sugar
1/2 cup buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups coarsely shredded zucchini
1 cup shredded carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup finely chopped walnuts
1 cup raisins

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
2
Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
3
Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

1684

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 teaspoon salt, 2 teaspoons baking soda, 1/2 teaspoon baking powder, and more.

Yes, Mom'S Pineapple-Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom'S Pineapple-Zucchini Bread

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