Spicy Zucchini-Pineapple Bread
Taylor Dworak
ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup canola oil
- 2 teaspoons pure vanilla extract
- 2 cups grated zucchini
- One 8-ounce can crushed pineapple, drained
- 1 cup raisins
directions
- 1
Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.
- 2
In a small mixing bowl combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
- 3
In a medium bowl, beat the sugar, eggs, oil, and vanilla until well combined. Mix in the zucchini and pineapple. Add the dry ingredients and mix well. Stir in raisins.
- 4
Pour the batter into the loaf pan. Bake for 50 to 55 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for 5 minutes. Carefully turn out the loaf to finish cooling on a wire rack.
Source: Katie Lee Joel
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