PINEAPPLE ZUCCHINI BREAD WITH PECANS AND RAISINS

Pineapple Zucchini Bread with Pecans and Raisins image

This moist, tender bread is a nice accompaniment to a Thanksgiving meal. But slices are also good for breakfast or a coffee break. Bake the batter in smaller pans for little loaves that are the perfect size for a bake sale.-Jen Stutts, Florence, Alabama

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

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Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup chopped pecans
1 cup raisins

Steps:

In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 205 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.