Ingredients
1 1/2 c. grated zucchini (from 2 medium)
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. vegetable oil
1/2 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. grated carrots
1 c. canned crushed pineapple, drained
1/2 c. raisins
Preparation
Step 1Preheat oven to 350° and grease a loaf pan (or muffin tin) with cooking spray. Place grated zucchini in a fine mesh strainer and squeeze out as much excess liquid as possible. Continue letting drain until ready to use. Step 2In a large bowl whisk together flour, cinnamon, baking powder, baking soda, and salt. Step 3In another large bowl stir together oil, sugar, eggs, and vanilla. Add zucchini, carrot, canned pineapple, and raisins. Add dry ingredients and stir until just combined. Step 4 Pour batter into loaf pan (or divide between muffin tin cups) and bake until a toothpick inserted into the middle comes out clean, 1 hour to 1 hour 15 minutes for a loaf pan (or 35 minutes for muffins). Let cool completely before serving.
If you’re looking for a more decadent zucchini bread, this Death By Chocolate Zucchini Bread is killer. Editor’s Note: This recipe was updated on August 19, 2020 to include more information about the dish.
