Zucchini Bread

Recipe by Wolf It Down
READY IN: 1hr 15mins
SERVES: 20
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement