Zucchini Bread
I add pineapple to the zucchini bread, which makes this bread very moist.Glazed with a pineapple glaze, it can be served as a dessert as well as a tea bread.
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INGREDIENTS
Nutrition- 3⁄4cup oil
- 2cups sugar
- 3
- 2teaspoons vanilla
- 1
- 2cups zucchini
- 3 1⁄3cups unbleached flour
- 1teaspoon salt
- 2teaspoons cinnamon
- 3⁄4teaspoon nutmeg
- 1 1⁄2teaspoons baking soda
- 3⁄4teaspoon baking powder
Pineapple Glaze
- 1⁄4cup sugar
- 1⁄4cup reserved pineapple juice
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DIRECTIONS
- In a medium bowl, combine the oil and sugar. Beat hard with a whisk until light colored and creamy, about 1 minute. Add the eggs and the vanilla extract and beat again until well combined.
- Fold in the grated zucchini and the crushed pineapple and stir until evenly distributed.
- Combine the unbleached flour,baking soda, baking powder, salt, cinnamon and nutmeg.
- Add to the zucchini egg mixture and stir gently till combine.
- Scrape the batter into two 9-by-5-inch greased and floured loaf pans.
- Bake in the center of the oven for 60 to 75 minutes. A cake tester inserted into each center will come out clean.let stand 5 minutes at room temperature.
- Meanwhile, prepare the pineapple glaze: Combine the sugar and pineapple juice in a small saucepan place over low heat just until the sugar dissolves.
- .Set aside. Immediately brush over warm loaves.
- Cool 30 minutes in pan before turning out to wire rack.
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