Carrot Pineapple Zucchini Bread Recipe
This Carrot Pineapple Zucchini Bread Recipe is made with golden raisins and walnuts, delicious for breakfast or brunch or a snack!
Enjoy this bread with zucchini and pineapple and carrots. It’s a great recipe for using summer zucchini. Everyone loves a slice of Carrot Pineapple Zucchini Bread!
Carrot Pineapple Zucchini Bread Recipe
The flavor of sweet pineapple is so good! And it’s optional to add golden raisins, but we always do.
Bake, cool, and share a loaf with a friend!
Ingredients for this bread
- dark brown sugar + regurlar sugar
- fresh orange
- whole wheat flour
- baking soda + baking powder + salt
- crushed pineapple
- zucchini + carrot
- golden raisins
Just returning from our trip to Belize, which I plan to share more of, a friend asked, as friends do, how was your trip?
My response was this: Belize was fantastic. I’m trying to store up all the many lessons I learned in my heart, because I never want to forget them. It was so rich, in so many ways.
When I think about the experiences in life, and how precious they are with new and old friends, it makes me a little teary-eyed. It was actually common for me on this trip that we took, especially the last part, to get teary-eyed on a daily basis. Life is so much more spacious when we invite new people and experiences into the boundaries of what could be so small, if we allowed it to be.
Best Zucchini Bread
As I pulled a loaf of this Carrot Pineapple Zucchini Bread Recipe from the oven yesterday, I was thinking about my best friend in high school, and how I sure wish we could have enjoyed a slice of this bread and a cup of tea together, and talked about my trip in person, and life in general. I’m sure a coffee phone date is coming soon!
Letters & Special Gifts
What made me think of Lisa was a precious gift she recently sent me from her trip to visit her daughter in Japan. Inside the package were beautiful paper products (Japan and other Eastern Asia countries are known for their paper), and a textile bento box, called a Furoshiki. Otherwise used as a donut bag (I like that!), a strawberry bag, or to wrap a bottle in (and I’ll probably be using it for some food photos)–it basically replaces sacks!
What I really loved was the notebook inside the gift, for tucking little notes or messages in. I wish I had thought to bring this to Belize.
When I ran across Lisa’s handwritten note to me explaining the gifts, and then why she loved the time with her daughter (so beautiful), it made me think about the many letters my mom wrote to me, and the importance of continuing to let people know why we love them, how we love them, affirming them in our lives.
Carrot and Pineapple Zucchini Bread
So today, with a slice of Carrot and Pineapple Zucchini Bread and a cup of tea, please know that I’d love to sit down with so many of my readers and chat, and get to know you! I recently typed a letter on my computer (explaining that my handwriting is so bad now – ha), to a friend I’ve known for 30+ years, before I left on my trip. She’s never on the computer to read my blog, and I have a card that she recently wrote to me.
It was a very sweet note saying how, on a trip to the cemetery (I can’t remember why she was there), she passed by my mother’s grave and said, Thank you, Millie, for the gift of your daughter in my life.
How sweet is that? Almost too sweet for words.
Communication, whether on beautiful paper or not, is so important, my friends.
It’s the precious slice of a true friendship!
Get the Recipe:
Pineapple Carrot Zucchini Bread
- 1 cup butter, melted
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 1 tsp vanilla
- 1/8 cup fresh orange juice, zest + zest
- 3 eggs
- 3 cups whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup crushed pineapple, drained
- 1 cup zucchini, shredded
- 1 cup carrot, shredded
- 1/2 cup golden raisins, optional
- 1 cup walnuts, chopped
- In a medium bowl, beat together the butter with sugars. Beat in vanilla, orange juice and zest and eggs. Add in flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
- Fold in pineapple, zucchini, carrots, raisins and nuts.
- Pour the batter into two greased loaf pans. Bake at 350 degree oven for 50 minutes. Remove from pans; cool and serve!