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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 521kj
  • Fat Total 30g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 58g
  • Sugar 30g
  • Sodium 45mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Recipe by: Dr Joanna McMillan for Australian Pineapples

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings