Zucchini, Pineapple, Pecan, & Raisin Bread

This Zucchini Pineapple Pecan Raisin Bread is unapologetically loaded. Four heavy mix-ins (grated zucchini, crushed pineapple, plump raisins, and a full cup of pecans) compete for space in every slice, and the result reads like banana bread crossed with carrot cake crossed with hummingbird.

The unsung hero is the small package of vanilla pudding mix folded into the batter. That instant pudding locks moisture into the crumb and keeps the loaf soft for nearly a full week on the counter.

Three cups of flour might feel like a lot, but it has to be. There are nearly five cups of fruit, vegetable, and nut to support, and cutting the flour collapses the loaf on cooling.

Drain the pineapple in a fine-mesh sieve and press hard with the back of a spoon. Pineapple syrup is the main risk for a heavy, gummy crumb in a loaf this loaded.

Whip the eggs, sugar, oil, and vanilla until visibly foamy. That foam carries the heavy mix-ins and prevents them from sinking to the bottom of the pan.

Chef Tips

• Plump raisins in warm water for ten minutes before adding. Dry raisins drink moisture from the batter and create dry pockets in the bake.
• Toast pecans in a dry skillet for five minutes. Toasted pecans hold their crunch better and deepen the nutty flavor against the sweet fruit.
• Tap the loaf pan gently on the counter before baking to settle the heavy batter and release trapped air pockets.
• Cool fully before slicing. Warm bread crumbles under a knife when this loaded.

Variations

• Use chocolate pudding mix instead of vanilla for a brownie-leaning, fruit-forward loaf.
• Add half a cup of shredded coconut for a piña-colada lean.
• Swap raisins for chopped dried apricots and add a teaspoon of orange zest for a brighter, less sweet alternative.