Zucchini Bread with Pineapple

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Prepare two 9x5-inch loaf pans by lining the bottoms with parchment paper for easy removal. (5 minutes)

Recipe View 2 mins In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder until well combined. This ensures even distribution of the leavening agents. (3 minutes)

Recipe View 3 mins In a large bowl, beat the sugar, oil, eggs, and vanilla extract together until light and creamy. The mixture should be homogenous and slightly thickened. (5 minutes)

Recipe View 2 mins Gently fold in the shredded zucchini and drained pineapple into the wet ingredients. Be careful not to overmix at this stage. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing will develop the gluten in the flour, resulting in a tough bread. (5 minutes)

Recipe View 2 mins Fold in the raisins and chopped walnuts until they are evenly distributed throughout the batter. (2 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared loaf pans. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for approximately 1 hour, or until a wooden skewer inserted into the center of each loaf comes out clean. The baking time may vary depending on your oven. (60 minutes)

Recipe View 10 mins Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)