Zucchini Pineapple Bread

We recently started getting bi-weekly organic produce deliveries, and we got several zucchini in our first box. I sauteed some of it with red onion, soy sauce and seasonings for dinner, and didn't want the other 2 to go to waste, so I found a creative and absolutely delicious solution. Branner LOVED the bread! It was a huge hit at our house!

Zucchini Pineapple Bread

Yield: 2 9x5 loaves

3 c all-purpose flour

2 t baking soda

1 t salt

1/4 t baking powder

1 1/2 t ground cinnamon

2 c white sugar

1 c vegetable oil (I use olive oil instead)

3 eggs

3/4 t vanilla extract

2 c shredded zucchini

1 8 oz can crushed pineapple

Preheat oven to 325. Grease loaf pans or line with parchment paper. Mix flour, baking soda, salt, baking powder and cinnamon in a bowl. Beat sugar, oil, eggs and vanilla extract together in a large mixing bowl (I used my mixer). Stir in zucchini and pineapple. Gradually add flour mixture, mixing until just incorporated. Divide batter evenly between 2 loaf pans. Bake for about 1 hour, or until a toothpick inserted into the center of each loaf comes out clean. Allow to cool before removing loaves from pans.

Macaroni and Cheese

My second favorite food (mashed potatoes wins first place)! All day, I have been craving macaroni and cheese. It just doesn't fit in my diet since I am trying to manage my weight. So, I don't buy it or eat it often. But tonight, I will be indulging. I can't wait! Macaroni and Cheese 3/4 c dry breadcrumbs 4 T butter (divided) 8 oz butter 1 T all-purpose flour 1 small onion, minced Salt and pepper to taste 1/4 t dry mustard 1 1/2 c milk 2 c shredded sharp cheddar Preheat oven to 350. Grease a 2 qt casserole dish. Mix bread crumbs and. 2 T melted butter in a small bowl and set aside. Cook macaroni according to directions, drain and put in the casserole dish. While the pasta is cooking, melt 2 T of butter in a saucepan over medium heat. Cook the onion in the butter until translucent (about 5 minutes). Stir in the flour, pepper, salt and dry mustard. Pour in the milk and bring to a simmer. Stir constantly until the sauce has thickened (about 10 minutes). Remove from heat and stir in the cheddar cheese until melted. Pour the sauce over the macaroni. Add the breadcrumb mixture evenly to the top. Bake for 20 minutes or until the top is golden and bubbly.