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Monday, September 12, 2011

Zucchini Pineapple Nut Bread

Sorry about the "greenish/yellow" tint to my picture...the bread REALLY isn't that color (just my dumb camera makes it look that way). This delish bread is actually a golden brown...and it tastes DIVINE! It has a very "light" refreshing taste to it because of the pineapple. Its something completely different than I have every tasted before...as far as zucchini breads go. I loved it. Hubby did too...and he is a ZUCCHINI HATER...so you know it has to be good! I will definitely be making this bread again before my zucchini disappears.

Zucchini Pineapple Nut Bread

3 eggs
1 c. oil
2 c. sugar
2 t. vanilla
2 c. grated fresh zucchini
1 8oz. can crushed pineapple, WELL drained
3 c. flour
2 t. baking soda
1 t. salt
3/4 t. baking powder
1 1/2 t. cinnamon
3/4 t. nutmeg
1 c. chopped walnuts

Beat eggs, oil, sugar and vanilla together; continue beating until thick and foamy. Combine all dry ingredient. Stir until blended. Add zucchini, pineapple and walnuts. Stir gently until everything is combined, but don't over mix. Divide batter equally between 2 loaf pans sprayed with cooking spray. Bake at 350 degrees for 45-55 minutes (start checking at 45 minutes). Cool slightly in pans before transferring onto a paper towel or cooling rack. Cover.


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