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Pineapple Zucchini Bread

This lovely loaf is made with cinnamon, nutmeg and raisins.


  • 2 cups self-raising whole-meal flour

  • ½ cup brown sugar

  • 1 tsp ground cinnamon

  • ¼ tsp nutmeg

  • 1 small zucchini, grated

  • ½ pineapple, skin and core removed and chopped finely

  • ¼ cup raisins

  • ¼ cup extra virgin olive oil

  • 3 eggs

  • ¼ cup milk


  • 1.

    Preheat the oven to 180°C. In a mixing bowl, combine the flour, sugar cinnamon and nutmeg.

  • 2.

    In a separate bowl, whisk the eggs, oil and milk together.

  • 3.

    Add the wet ingredients to the dry and combine, being careful not to over mix. Add the pineapple, zucchini and raisins, stir gently to combine.

  • 4.

    Pour the mixture into a greased and lined (5 cup capacity) loaf tin. Bake in the oven for 1 hour and 15 minutes, or until golden brown and cooked through.

  • 5.

    Set aside for 10 minutes in pan before turning out onto a wire rack to cool.

  • 6.

    Serve with remaining pineapple.


Recipe by: Dr Joanna McMillan for Australian Pineapples

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