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When I am the lucky recipient of someone's over-abundant zucchini patch, I usually make a batch of this bread. It's slightly different from the "regular" zucchini bread, with the pineapple adding a nice sweetness and the cinnamon and nutmeg providing just the right amount of spice.
First, set out the pineapple to drain. I always save the juice and use it in fruit smoothies!
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Next, shred the zucchini. If you have large zucchini, you may want to scoop out the seeds first.
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I just shred mine up in my mini chopper - you can use a food processor or a grater, too. After shredding it, toss it in a fine mesh strainer for a bit to drain off some of the water.
Now you're reaady to make the bread! Start by beating the sugar, applesauce, oil, egg and vanilla in a large mixing bowl until well blended.
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In a separate bowl, combine all the dry ingredients.
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Gradually add the dry ingredients to the sugar mixture and beat until blended.
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Then, mix in the zucchini and pineapple.
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Transfer batter to 2 loaf pans coated with nonstick spray. If you like, you can also make muffins - I made one loaf and one pan of muffins this time.
Bake the loaf for 50-60 minutes and the muffins for about 30. Cool for 10 minutes before placing on a wire rack to cool completely.
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Get more delicious ideas at What did you Bake Today?, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesdays, Food on Fridays: Pineapple.
Pineapple Zucchini Bread
1 1/2 cups sugar
2/3 cup applesauce
1/3 cup canola oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking soda
2 cups shredded succhini
1 - 8 oz. can crushed pineapple, drained
In a large mixing bowl, beat the sugar, applesauce, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda in another bowl; gradually beat into the sugar micutre until blended. Stir in the zucchini and pineapple.
Transfer to 2 loaf pans coated with nonstick cooking spray. (Alternatively, two muffin pans or one of each.) Bake at 350 for 50-60 minutes for loaf pans, or 30 minutes for muffin pans, until a toothpick inserted near the center comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.
Makes two loaves or 24 muffins.
![Pineapple on Foodista](http://dyn.foodista.com/content/embed/b2_F86S45Z7_8afe086f01fef51fcc225cc9688a84e0de705435.png?foodista_widget_W8YFMHX6)
WOW!!! this must by really moist, with pineapple. I like the idea of applesauce also. THANKS!!! for the recipe. Geri
ReplyDeleteThis looks simply wonderful! I'm bookmarking for later - will try this for sure!
ReplyDeleteI can't WAIT to try this. I have to make a batch of zucchini muffins this week for charity, and I wish I had the ingredients for this instead! Next time. Thanks so much!
ReplyDeleteLooks yummy! :D
ReplyDeleteThis sounds delish! I love zucchini bread! :D
ReplyDeleteLooks good, I like that this recipe has a little less oil than so many zucchini breads
ReplyDeleteI like the addition of the pineapple. Thanks. I would love for you to join me at Diningwithdebbie.blogspot.com for Crock Pot Wednesday. It's easy, fun and economical! Come on over and check it out.
ReplyDeleteSounds really good! Thanks, Sara. :-)
ReplyDeleteYour bread looks delicious! Thanks for sharing a great recipe.
ReplyDeleteA pineapple zucchini bread?! I have never heard of such a thing before, but it actually sounds quite delicious. I've always been known to cook the same things over and over again, but I think my wife would be pleased with this change up.
ReplyDeleteThanks for sharing this,
Bill M.
Yum - I would never have thought of this flavour combo. Thanks so much for linking it in to Food on Friday: Pineapple. Have a great week.
ReplyDelete