Monday, July 12, 2010

Zucchini Bread with Pineapple...

Zucchini Bread


3 eggs
1 cup olive oil (I used 1 cup unsweetened applesauce)
2 cups sugar (I used 1 cup brown sugar, you could also use mashed banana)
2 teaspoons vanilla
2 cups coarsely grated zucchini (drain and squeeze out the excess liquid and re-fluff the zucchine before adding)
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour (I used whole wheat 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 (optional)
1 cup raisins (I soaked ours in 1/4 cup dark rum, then added all to the recipe)


1 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.

2 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 and raisins, blend gently.

3 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.

Makes 2 loaves.

I used the mini loaf pan and made 4 mini loaves, cut the baking time down to 35 - 40 minutes.

Adapted from a 1974 Sunset Magazine recipe

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