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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I add pineapple to the zucchini bread, which makes this bread very moist.Glazed with a pineapple glaze, it can be served as a dessert as well as a tea bread. Ingredients:
3/4 cup oil |
2 cups sugar |
3 eggs |
2 teaspoons vanilla |
1 (8 ounce) can crushed pineapple, drained reserve juice for glaze (optional) |
2 cups zucchini |
3 1/3 cups unbleached flour |
1 teaspoon salt |
2 teaspoons cinnamon |
3/4 teaspoon nutmeg |
1 1/2 teaspoons baking soda |
3/4 teaspoon baking powder |
1/4 cup sugar |
1/4 cup reserved pineapple juice |
Directions:
1. In a medium bowl, combine the oil and sugar. Beat hard with a whisk until light colored and creamy, about 1 minute. Add the eggs and the vanilla extract and beat again until well combined.
2. Fold in the grated zucchini and the crushed pineapple and stir until evenly distributed.
3. Combine the unbleached flour,baking soda, baking powder, salt, cinnamon and nutmeg.
4. Add to the zucchini egg mixture and stir gently till combine.
5. Scrape the batter into two 9-by-5-inch greased and floured loaf pans.
6. Bake in the center of the oven for 60 to 75 minutes. A cake tester inserted into each center will come out clean.let stand 5 minutes at room temperature.
7. Meanwhile, prepare the pineapple glaze: Combine the sugar and pineapple juice in a small saucepan place over low heat just until the sugar dissolves.
8. .Set aside. Immediately brush over warm loaves.
9. Cool 30 minutes in pan before turning out to wire rack.
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