Monday, October 1, 2012

Zucchini Bread with Pineapple

Zucchini is something that seems to grow extremely well in our part of the country. People are always giving me fresh zucchini from their gardens. My CSA produce contains zucchini almost every week so I've tried lots of recipes.  Now that the weather is cooling off, I am ready to start turning up the oven for baking. This recipe is from one of the best bakers I've ever met; she often brings warm baked treats into work in the morning.  I have yet to be able to bring one of these loaves of bread to work warm, but everyone enjoys them anyway.

  • 2 grated zucchini (I peel and throw them in my mini-chopper)
  • 8 oz of crushed pineapple (drained)
  • 3/4 cup oil
  • 2 t vanilla
  • 3 cups flour
  • 1 t baking powder
  • 1 t cinnamon
  • 1 cup nuts (I use chopped walnuts)
  • 2 cups sugar
  • 3 eggs
  • 1/2 t salt
  • 1 t baking soda
  • 1 t nutmeg
  • 1 cup chocolate morsels (this is my addition to Susan's recipe)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix oil, sugar, vanilla; beat well.
  3. Add eggs; beat.
  4. Add grated zucchini and pineapple; mix.
  5. Add dry ingredients and mix until blended.
  6. Pour into 2 loaf pans (sprayed with cooking spray and floured)
  7. Bake at 350 degrees F for 1 hour.
  8. Test with a toothpick; cool 10 minutes.
  9. Turn out onto wire rack.

Difficulty: Medium
Time: 30 minute prep; 1 hour baking time
Source: my coworker Susan

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