Spiced Pineapple-Zucchini Bread
"Every gardener has the same dilemma - what to do with all their zucchini bounty! This is one solution and even makes a great gift."
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 3 cups unsifted all-purpose flour
- 1 cup chopped walnuts
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon salt
- 3⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon baking powder
- 3 large eggs
- 1 cup vegetable oil or 1 cup canola oil
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups unpared coarsely shredded zucchini
- 1 (8 1/4 ounce) can crushed pineapple, drained
directions
- Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans; set aside.
- In a medium bowl, combine flour, nuts, baking soda, cinnamon, salt, nutmeg and baking powder; set aside.
- In large bowl of an electric mixer, at high speed, beat eggs until frothy. Beat in oil, sugar, and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture.
- Pour into prepared pans, dividing evenly. Bake 1 hour, or until cake tester inserted in center comes out clean.
- Let breads cool in pans 10 minutes. Turn out onto wire racks to cool completely.
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Reviews
-
YUMMY! I did make a few changes but nothing too drastic. I reduced the oil by at least half and subbed spiced peach butter. I also have an abundance of faux pineapple so I used a drained pint of that in place of zucchini and pineapple. I topped this with pampered chef's vanilla honey sugar. My daugheter thinking we ate it all last night said this morning, "Can you make some more of that delicious bread"! Even better today! -
This was awesome zucchini bread. This was very moist and had great very flavor. -
Had thought about freezing one of these loaves, but then decided to gift one to a neighbor couple, who were most appreciative of this GREAT TASTING ZUCCHINI BREAD ~ Moist & delicious, as it should be, & we all loved the cinnamon flavor coming through! [Made & reviewed in Everyday's a Holiday]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
