Pineapple Zucchini Loaf Recipe

Pineapple Zucchini Loaf Recipe

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup crushed pineapple
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs, oil, sugar, and vanilla together until thick.
  3. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
  4. Pour batter into two 9×5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
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