The last of the zucchini have been harvested from the garden. It’s sad but okay because I’m having a hard time finding new recipes. :) This last one is a zucchini bread with pineapple and dried cranberries.
Zucchini Bread with Pineapple
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 Craisins, 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 ool thoroughly.
Makes 2 loaves.
Check out this video I made while making the breads!
(I doubled the recipe, made four loaves and froze three of them)