Carrot Zucchini Pineapple Bread
Savor a unique blend of carrot, zucchini, and pineapple in this moist bread. A delightful twist on classic loaves!
Ingredients
- 1 cup butter, melted
- ¾ cup dark brown sugar
- ¾ cup sugar
- 1 tsp vanilla
- ⅛ cup fresh orange juice, zest + zest
- 3 eggs
- 3 cups whole wheat flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup crushed pineapple, drained
- 1 cup zucchini, shredded
- 1 cup carrot, shredded
- ½ cup golden raisins, optional
- 1 cup walnuts, chopped
Instructions
- 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!
Notes
Originally posted February 2017.
Nutrition Facts
Calories: 338kcal, Carbohydrates: 43g, Protein: 6g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 61mg, Sodium: 268mg, Potassium: 237mg, Fiber: 4g, Sugar: 24g, Vitamin A: 1763IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 1mg