Ingredients
Scale
- 1 1/2 cups grated zucchini (from 2 medium)
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup grated carrots
- 1 cup canned crushed pineapple, drained
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan (or muffin tin) with cooking spray. Place the grated zucchini in a fine mesh strainer and squeeze out as much excess liquid as possible. Allow it to drain until ready to use.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In another large bowl, stir together the oil, sugar, eggs, and vanilla. Add the zucchini, carrots, canned pineapple, and raisins. Incorporate the dry ingredients and stir until just combined.
- Pour the batter into the loaf pan (or divide it between muffin tin cups) and bake until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes for a loaf pan (or 35 minutes for muffins). Allow to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 10 servings
- Calories: 320 kcal per serving