Zucchini-Pineapple Bread

Ingredients

1 cup crushed pineapple unsweetened ,drained
1 cup raisins
1 cup all-purpose flour unbleached
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1 lrg egg
1 lrg egg white
1 cup packed brown sugar
2 tablespoons vegetable oil
1 cup honey
1 teaspoon vanilla extract
1 cup zucchini shredded (1-2 medium zucchini)

Preparation

1
Preheat oven to 350 degrees F.
2
Coat a 9x5" loaf pan with nonstick cooking spray.
3
Toss the pineapple with the raisins and set aside.
4
Whisk the flour with the baking powder, baking soda, cinnamon, nutmeg, ginger, and salt and set aside.
5
Beat the egg, egg white, brown sugar and oil with an electric mixer set on medium until smooth.
6
Add the honey and vanilla and beat again.
7
Drain any accumulated juice from the pineapple-raisin mixture.
8
Stir the flour, pineapple-raisin mixture, and zucchini into the batter by hand until just combined.
9
Scrape the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out clean.
10
Cool the bread in the pan set on a wire rack for about 10 minutes.
11
Turn out onto a wire rack and cool completely.

Tools

About

Here's a recipe for zucchini bread that I made last month. It's very tasty and uses a fair amount of zucchini, though not nearly enough given the way my plant is producing!
[Sharon]

Yield:

6.0 servings

Added:

February 14, 2010

Creator:

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