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 ;-)


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
Related Posts with Thumbnails