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Pineapple Zucchini Bread


11/2 cup Flour

1 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/2 teaspoon Kosher Sea Salt

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/2 cup Canola or other oil

1 cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

4 oz crushed Pineapple or chopped Pineapple tidbits chopped, drained

1/2 cup Sultan Raisins

1 cup finely shredded Zucchini


  • Preheat the oven to 350.

  • In a bowl sift or whisk to combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.

  • Beat together the oil, sugar, eggs and vanilla until light fluffy.

  • Stir zucchini, pineapple and raisins into the egg mixture until well combined.

  • Stir in flour mixture until well combined, but do not over mix.

  • Pour into prepared pan.

  • Bake at 350 degrees for about 50 minutes. Test doneness with a toothpick, the toothpick should come out clean when bread is done.

  • Cool bread for 10 minutes before turning out onto a cooling rack.


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