Zucchini Bread Recipe With Pineapple And Raisins

Enjoy this bread with zucchini and pineapple and carrots. It’s a great recipe for using summer zucchini. Everyone loves a slice of Carrot Pineapple Zucchini Bread!

My response was this: Belize was fantastic. I’m trying to store up all the many lessons I learned in my heart, because I never want to forget them. It was so rich, in so many ways.

When I think about the experiences in life, and how precious they are with new and old friends, it makes me a little teary-eyed. It was actually common for me on this trip that we took, especially the last part, to get teary-eyed on a daily basis. Life is so much more spacious when we invite new people and experiences into the boundaries of what could be so small, if we allowed it to be.

Pineapple Cranberry Zucchini Bread

As I pulled a loaf of this Carrot Pineapple Zucchini Bread Recipe from the oven yesterday, I was thinking about my best friend in high school, and how I sure wish we could have enjoyed a slice of this bread and a cup of tea together, and talked about my trip in person, and life in general. I’m sure a coffee phone date is coming soon!

What made me think of Lisa was a precious gift she recently sent me from her trip to visit her daughter in Japan. Inside the package were beautiful paper products (Japan and other Eastern Asia countries are known for their paper), and a textile bento box, called a Furoshiki. Otherwise used as a donut bag (I like that!), a strawberry bag, or to wrap a bottle in (and I’ll probably be using it for some food photos)–it basically replaces sacks!

What I really loved was the notebook inside the gift, for tucking little notes or messages in. I wish I had thought to bring this to Belize.

Pineapple Carrot Zucchini Bread Recipe

When I ran across Lisa’s handwritten note to me explaining the gifts, and then why she loved the time with her daughter (so beautiful), it made me think about the many letters my mom wrote to me, and the importance of continuing to let people know why we love them, how we love them, affirming them in our lives.

So today, with a slice of Carrot and Pineapple Zucchini Bread and a cup of tea, please know that I’d love to sit down with so many of my readers and chat, and get to know you! I recently typed a letter on my computer (explaining that my handwriting is so bad now – ha), to a friend I’ve known for 30+ years, before I left on my trip. She’s never on the computer to read my blog, and I have a card that she recently wrote to me.

It was a very sweet note saying how, on a trip to the cemetery (I can’t remember why she was there), she passed by my mother’s grave and said,

Zucchini Pineapple Bread

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Moist and delicious zucchini bread! A classic version of zucchini bread with the addition of crushed pineapple for added sweetness and moisture.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Even if we don't happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons.

Zucchini Pineapple Bread Recipe

This zucchini bread recipe is one of my favorites from my childhood. It is adapted from a recipe in a 1974 Sunset magazine that has the oddly delicious addition of crushed pineapple in the batter.

It's a wonderfully moist and sweet quick bread! The original recipe calls for 2 cups of sugar for 2 loaves. I've cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet.

The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.

Pineapple Coconut Zucchini Bread Recipe

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Pineapple Zucchini Cake, a lovely soft cake with shredded zucchini, pineapple, nuts, raisins and spices. Smells fabulous when it's baking! Easy recipe.

My Favorite Pineapple Zucchini Bread

Cathy is always cooking delicious Homemade dishes and just loves to cook. Here, Cathy's Pineapple Zucchini Cake is incredibly easy and a real family hit! It's super moist and full of wonderful ingredients.

If you're looking to spice up this cake a little, for example, if you were going to make it for Thanksgiving or at Christmas time, soak the pineapple and raisins in some spiced rum overnight before you make the cake. Oh, yummy!

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Zucchini Bread With Pineapple & Dried Figs

You can choose to frost this pineapple zucchini cake if you wish, however, Cathy says the cake is delicious and moist and didn't feel the need to frost it.

We've got quite a few other delicious cake recipes using pineapple, such as our popular Pineapple Coconut Cake, and our Tropical Pecan Pineapple Upside Down Cake

If you wish to use fresh pineapple, we've got a great guide on how to prepare a pineapple with minimum waste. It's surprising how much pineapple you can end up throwing away if you're not too sure how best to prepare it! Take a look! We even give you a tip on how to make sure you choose a ripe pineapple so it's juicy and sweet.

Mom's Zucchini Bread Recipe: Pineapple, Raisins

1. Preheat oven to 350 F / 180 C / Gas 4. Butter a 9 x 12 or 9 x 13 baking pan or two 8 - 9 inch loaf pans

4. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest. Add the flour mixture and combine well.

5. Stir in the zucchini, chopped nuts, pineapple, and raisins. If the batter gets too stiff, you can add a little of the pineapple juice.

Pineapple Zucchini Bread

6. Pour mixture into the baking pan and bake for 40 to 45 minutes for a 9 x 13 pan and for loaf pans, 45 - 50 minutes. Allow to cool before frosting.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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