Morning Glory Zucchini Bread Recipe

This bread is madly clammy gratitude to that squashed pineapple. (Banana bread, you’ve met your match.) Mix-in choices are absolutely open finished — IMO slashed pecans would be brilliant.

In case you’re searching for a progressively debauched zucchini bread, this Death By Chocolate Zucchini Bread is executioner.

Morning Glory Zucchini Bread

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Recipe by Delish Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

20

minutes

This little trick allows your healthy morning glory zucchini bread to fully bake through in the center without the top turning overly brown or burnt.

Ingredients

  • 2 c. all-purpose flour

  • 1 tsp. ground cinnamon

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 1 c. vegetable oil

  • 1/2 c. granulated sugar

  • 2 large eggs

  • 1 tsp. pure vanilla extract

  • 1 1/2 c. grated zucchini (from 2 medium)

  • 1 c. grated carrots

  • 1 c. canned crushed pineapple, drained

  • 1/2 c. raisins

Directions

  • Preheat oven to 350° and grease a loaf pan (or muffin tin) with cooking spray. In a large bowl whisk together flour, cinnamon, baking powder, baking soda, and salt.
  • In another large bowl stir together oil, sugar, eggs, and vanilla. Add zucchini, carrot, canned pineapple, and raisins. Add dry ingredients and stir until just combined.
  • Pour batter into loaf pan (or divide between muffin tin cups) and bake until a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes for a loaf pan (or 35 minutes for muffins). Let cool completely before serving.

Notes

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