Wednesday, August 4, 2010

Zucchini Bread with Pineapple

We are at the height of zucchini madness. Squash flourishes in the summer heat and many home gardeners find themselves heavy laden with an excess of zucchini this time of year. The best solution to this overabundance, in my opinion, is zucchini bread.
Here is a new recipe that I found for a slightly different version than the ordinary bread I made growing up. (Thank, Simplyrecipes!) Studded with raisins, nuts and crushed pineapple, and laced with aromatic spices, I loved this bread. It also uses olive oil instead of vegetable oil. In fact, with fruit, vegetable, nuts, good fats, antioxidant-rich spices- this is pretty much a health food. :-) So feel free to grow as much zucchini as you can next year.
Zucchini Bread with Pineapple
3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins


1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.

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