Pineapple Zucchini Quick Bread
If you have zucchini in your garden, you know that at some point, you'll end up with an abundance of it. Or your neighbor will have some they want to get rid of, or your friends at work will bring some in, or the ladies at church...if it's summer and you're near a garden, you can rest assured that zucchini is coming your way. While you can plan many delicious dinners around the flexibility of zucchini, it's not just for savory dishes. Grated zucchini is a wonderful ingredient to bake with, and can often be found in quick bread recipes. Not only does it add moisture and flavor, but it is low in calories and is a great source of healthy fiber and nutrients such as vitamin C and potassium.
This quick bread recipe combines zucchini and crushed pineapple with the warmth of Organic Ground Vietnamese Cinnamon and Ground Nutmeg for a moist and flavor-packed bread that is perfect with a touch of honey or creamy butter. It's also great as-is.
This recipe makes two loaves, so serve one and freeze the other. That way you can have delicious zucchini bread, even after the zucchini is gone.
- 1 1/2 cup all purpose flour
- 1 1/2 whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon Ground Nutmeg
- 2 teaspoons Organic Ground Vietnamese Cinnamon
- 3 large eggs
- 3/4 cup brown sugar
- 3/4 cup olive oil
- 2 teaspoons Organic Pure Vanilla Extract
- 3 cups zucchini, grated
- 1 can (8 oz) crushed pineapple, drained
- 1 cup golden raisins
- Preheat oven to 350 degrees F. Butter or spray two 5x9 loaf pans with cooking spray.
- In a medium sized bowl, whisk together flours, baking soda, baking powder, salt, Organic Ground Vietnamese Cinnamon and fresh Ground Nutmeg.
- In a mixer, beat eggs on medium speed for one minute or vigorously whisk by hand until whites and yolks are fully incorporated. Add brown sugar and beat for another minute.
- Add olive oil and vanilla and continue beating or whisking until mixture becomes thick and foamy.
- Add zucchini and pineapple and stir to combine.
- Add dry ingredients to wet, 1/3 at a time, stirring to combine between additions.
- Add raisins and carefully stir to incorporate.
- Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted in the center of one of the loaves comes out clean.
- Cool for 10 minutes before turning bread out of pans onto a wire rack. Allow bread to cool thoroughly before slicing.
