Spicy Zucchini-Pineapple Bread
- 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
Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.
In a small mixing bowl combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
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.
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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