A flavoursome, moist cake where the pineapple will give a lovely brown colour to the cake, without it being overpowering in the taste. Get creative with playing around with the alternate flavours: pecans for the walnuts, currants for the raisins.
Makes: 2 loaves
3 cups (375g) plain flour
2 teaspoons bicarb soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 cups (400g) white sugar
1 cup (250ml) vegetable oil
3/4 teaspoon vanilla essence
2 cups (250g) grated zucchini
250g crushed pineapple, well drained
1 cup (150g) raisins
1 cup (120g) chopped walnuts
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Preheat an oven to 170 degrees C. Grease and line the bottom of two 13x23cm loaf tins with parchment paper.
Mix flour, bicarb soda, salt, baking powder and cinnamon in a bowl. Set aside.
In a large mixing bowl, beat the sugar, vegetable oil, eggs and vanilla essence together. Stir in zucchini and pineapple.
Gradually pour in the flour mixture, mixing until just incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter evenly between the two prepared tins.
Bake until a skewer inserted into the centre comes out clean, about 1 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.