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
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.
No comments:
Post a Comment