Pineapple Zucchini Bread

I've become sneaky with veggies and I am not ashamed. I've seen how my family will gobble up quick breads with zucchini or summer squash in it, especially if it is peeled. So I have been pulling up recipes like crazy, making 2 loaves and stashing one in the deep freeze for this winter. I've also been freezing zucchini in 2c bags, both peeled and unpeeled :)

This makes a moist, delicious bread that we all enjoyed. It doesn't really scream PINEAPPLE to me, I even increased the amount that I added to make up for omitting the nuts/raisins. I used really good quality fresh-from-Penzey's cinnamon, and that is what I get more than anything. Next time I will back the cinnamon off more, and maybe add some pineapple extract if I can get my hands on it. Final verdict- very good. Not outstanding like Carol's Cherry Vanilla Zucchini bread, but it will definitely go on the favorites list to be made again.

* Exported from MasterCook *

                         Pineapple Zucchini Bread

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
3                     eggs
2               cups finely shredded zucchini- I peeled it
1                cup vegetable oil
1       (8-ounce) can crushed pineapple -- drained
2          teaspoons vanilla extract
3               cups all-purpose flour
2               cups sugar
2          teaspoons baking soda
1 1/2      teaspoons ground cinnamon
1           teaspoon salt
     3/4      teaspoon ground nutmeg
     1/2      teaspoon baking powder
1                cup chopped nuts- omitted
1                cup raisins or currants -- optional--omitted

In a bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350' for 50-60 mintues or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Source:
"Taste of Home's Recipe Card Collection (Volume 5, 2004)"

Yield:
"2 loaves"

Comments

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