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
-------- ------------ --------------------------------
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.
"Taste of Home's Recipe Card Collection (Volume 5, 2004)"