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
Preheat oven to 350 degrees F.
Coat a 9x5" loaf pan with nonstick cooking spray.
Toss the pineapple with the raisins and set aside.
Add the honey and vanilla and beat again.
Drain any accumulated juice from the pineapple-raisin mixture.
Stir the flour, pineapple-raisin mixture, and zucchini into the batter by hand until just combined.
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!
Sunday, February 14, 2010 - 11:36am