Ingredients
- 1 cup crushed pineapple unsweetened,drained
- 1 cup raisins
- 1 cup all-purpose flour unbleached
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 lrg egg
- 1 lrg egg white
- 1 cup packed brown sugar
- 2 tablespoons vegetable oil
- 1 cup honey
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded (1-2 medium z ucchini )
Make it step by step
- Preheat oven to 350 degrees F.
- Coat a 9x5" loaf pan with nonstick cooking spray.
- Toss the pineapple with the raisins and set aside.
- Whisk the flour with the baking powder, baking soda, cinnamon, nutmeg, ginger, and salt and set aside.
- Beat the egg, egg white, brown sugar and oil with an electric mixer set on medium until smooth.
- Add the honey and vanilla and beat again.
- Drain any accumulated juice from the pineapple-raisin mixture.
- Stir the flour, pineapple-raisin mixture, and zucchini into the batter by hand until just combined.
- Scrape the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out c lean.
- Cool the bread in the pan set on a wire rack for about 10 minutes.
- Turn out onto a wire rack and cool completely.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Diethood, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.