Zucchini Bread with Pineapple
This a recipe that I like very much and the dish will be very tasty.
Source: http://www.simplyrecipes.com/recipes/:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2012__09__zucchini-breaad-pineapple-vertical-a2-1600-6507232ce32b43e2ad0320c8bff0174d.jpg "Zucchini Bread with Pineapple Recipe")
Zucchini Bread with Pineapple Recipe
Prep time: 20 minutes
Cook time: 55 minutes
The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3 eggs
1 3/4 cups sugar
1 cup olive oil
2 teaspoons vanilla
2 to 3 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
1 cup chopped walnuts (optional)
1 cup golden raisins (optional)
1. Preheat the oven to 350°F (175°C). Prepare 2 buttered 5 by 9-inch loaf pans.
2. In a medium-sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating the mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
4. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, and blend gently.
5. Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Yield: Makes 2 loaves.
Zucchini is low in food energy (approximately 71 kilojoules or 17 kilocalories per 100 grams or 3+1⁄2 ounces fresh zucchini) and contain good amounts of folate (24 μg/100 g), potassium (261 mg/100 g), provitamin A (200 IU [10 RAE]/100 g) and vitamin C (12.9 mg/100 g).
Source:Wikipedia.org
The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.
Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3 eggs
1 3/4 cups sugar
1 cup olive oil
2 teaspoons vanilla
2 to 3 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
1 cup chopped walnuts (optional)
1 cup golden raisins (optional)
Directions
1. Preheat the oven to 350°F (175°C). Prepare 2 buttered 5 by 9-inch loaf pans.
2. In a medium-sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating the mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
4. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, and blend gently.
5. Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Yield: Makes 2 loaves.
See other ideas for Bread and bakery here:
Bread and Bakery RecipesThank you and Bon Appetite.
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