Zucchini bread doesn’t get the attention it deserves but with this extra moist zucchini quick bread recipe it’ll be the star of the show. With it’s warm cinnamon flavor, moist zucchini, pineapple and raisins it will always be on top of your list.

Prep Time: 15 minutes

Cook Time: 60-75 minutes

Serves: 6-8

Ingredients:

3 eggs

1 C. oil

2 C. sugar

1 T. vanilla

3 C. all-purpose flour

2 tsp. baking soda

1 tsp. salt

1- 1/2 tsp. cinnamon

2 C. shredded Zucchini

1 C. drained crushed Pineapple

1 C. raisins

1 C nuts (optional)

What to do:

Preheat oven to 350 degrees

Prepare two 4×8 bread pans by spraying with cooking spray or lightly butter the bottom and sides.

Beat the first four ingredients until light, fluffy and thick. In a medium size bowl mix together the flour, baking soda, salt and cinnamon. Add the dry mixture to the wet and stir well to incorporate. Stir in the zucchini, pineapple, raisins and nuts. Fill your bread pans (sprinkle the top with sugar,optional) and bake for about 60 minutes. Ovens and temperature will very so check with a toothpick, if it comes out clean it’s done.

Chocolate chips are a great add in, I put about a 1/2 C.