Finished pineapple zucchini bread

This bread/cake recipe is one that is traditionally made in my household every year around Christmas. The great part about it is how versatile it is as far as what vessel that you cook it in. Small mini loaves are made here but you can also make it into a large loaf, cupcakes or even bake them inside aluminum cans for a different shape.

INGREDIENTS:

Butter, softened
Granulated sugar
4 eggs
1 ½ cups granulated white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoons ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

PROCEDURE:

1. Pre-heat the oven to 350 degrees Fahrenheit. Grease the desired pan and sprinkle with sugar. Note: Sprinkling the pan with sugar is just like sprinkling with flour, except the sugar is edible and the flour leaves a terrible leftover starchy flavor.

2. In a large bowl using an electric mixer mix the oil, eggs, vanilla, sugar, cinnamon and nutmeg. Blend in pineapple and zucchini. Stir the flour mixture into the zucchini mixture.

3. Pour the batter into the mini loaf pans or into two greased and sugared 9 by 5 inch loaf pans.

4. Bake at 350 degrees Fahrenheit for 1 hour. Note: If you’re using the mini loaf pan it will take less time to bake. The bread is ready when a toothpick inserted comes out clean.

5. Cool on wire racks and then slice to serve. They are delicious heated and served warm topped with softened butter.

BON APPETIT! ENJOY!
 

For more info: Any questions, comments or concerns please feel free to contact me at pastrychef1@cox.net. Thank you!