Tuesday, March 8, 2011

Zucchini Bread with Pineapple

 I tasted the zucchini bread a few week ago at a friend's place over a cup of tea, fell in love with the bread (tastes somewhat like a cake -so even better)....and not only did I eat a big slice there but also had a little bag to go... Thanks Pn!! For the awesome bread and the great recipe. Pn has a nack for baking ....and this one tops the list. The best thing about this bread is that it is almost like cake...but not too sweet that it overwhelms you. Well I would love to call it a cake but since Pn said it was a bread and it is her recipe I will call it - bread. I had fun baking this as much as I had fun eating it....Great with a cup of tea with some friends...some for here and some to go ;-)


Ingredients

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins or dried cranberries or a mix of both

Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla, continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts, cranberries and  raisins, blend gently.



 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Print Friendly and PDF
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