This bread can be eaten hot or cold, like a slice of cake.
Zucchini and Pineapple Bread
Introduction
Photo taken by: Spiribs
- Cooking time
- 55 mins
- Preparation time
- 30 mins
- Portions
- 32
- Partner
Ingredients
- 1 cup (250 ml) vegetable oil
- 3 eggs
- 1 tsp (5 ml) vanilla
- 1/2 cup (125 g) sugar
- 2 cups (about 8) zucchini, grated finely
- 1 can (398 ml) unsweetened pineapple, drained and crushed
- 3 cups (354 g) all-purpose flour
- 1-1/2 tsp (6 g) ground cinnamon
- 3/4 tsp (3 g) ground nutmeg
- 1 tsp (5 g) baking soda
- 3/4 tsp (4 g) salt
- 1 cup (250 g) raisins
- 1/2 cup (80 g) chopped walnuts (optional)
Steps
- In a large bowl, mix together oil, eggs, sugar and vanilla.
- Stir in zucchini and pineapple.
- In a medium bowl, combine flour, cinnamon, baking soda, nutmeg and salt.
- Stir the dry ingredient mixture into the first mixture. Stir in raisins and nuts.
- Pour batter into 2 greased and floured loaf pans measuring 8-1/2 x 4-1/2 x 2-1/2 inches (21 x 11 x 6 cm).
- Bake at 350°F (180°C) until loaves are golden and a toothpick inserted in center comes out dry, about 50 to 60 minutes.
- Cool on a metal rack for 10 minutes.
- Remove loaves from pans and let cool completely on the metal rack.
