Zucchini Pineapple Bread
This recipe is sweet and delicious, with carrots, raisins, and pineapple to add flavor to your zucchini bread!
whole wheat pastry flour
can crushed pineapple, drained
Preheat oven to 350 F. Grease and flour four 9 x 5 x 3" loaf pans.
Sift together flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl. Set aside.
In a large mixing bowl, beat together eggs, sugar, sour milk, vegetable oil, and vanilla extract.
Add dry ingredients to the egg mixture and stir just until moistened.
Add grated zucchini and carrots, pineapple, and raisins and fold into batter.
Pour 1/4 of the batter in each of the greased and floured loaf pans.
Bake at 350 F for 50 minutes, or until a toothpick inserted in the center of loaf comes out clean.
Cool on a wire rack for ten minutes, then remove loaves from pans and cool completely on a wire rack. Wrap and refrigerate overnight for best slicing.
You may replace the vegetable oil with applesauce and reduce the sugar to 2 cups for a lighter recipe.
Pineapple, Quick Bread, zucchini