It’s July and the zucchini and summer squash are having a field day with all the hot & sunny weather intermixed with soaking rains we’ve been having. The humidity isn’t all that great for the plants, as it can encourage fungal growth, though. While it does not seem like it when I am out in it for hours at a time, overall, the humidity has been manageable enough, at least for the squashes to do well this year.
With the majority of these fruits, we enjoy them as the vegetable side with dinner. But a few of them make it into a baked good, usually either muffins or quick bread. This season, a quick bread caught my eye. There’s the traditional spices and zucchini in it, plus a unique ingredient in this bread: crushed pineapple is added to the batter. Being a pineapple lover, this is a quick bread I will make often!
Zucchini Pineapple Bread
Zucchini Pineapple Bread (adapted from Katie Lee Biegel via foodnetwork.com) Total Time Required: 2 hours 5 minutes, Prep Time: 25 minutes, Bake Time: 50 – 65 minutes, Yield: 2 loaves
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1-1/2 cups sugar
- 3 large eggs
- 1 cup canola oil
- 2 teaspoons pure vanilla extract
- 2 cups (12 ounces) grated zucchini
- 8-ounce can crushed pineapple, drained
- 1 cup raisins
Directions:
Preheat the oven to 350ºF. Grease two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans with cooking spray.
Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg, and allspice in a medium mixing bowl.
Combine the dry ingredients.
In the bowl of a stand mixer, beat together the sugar, eggs, oil, and vanilla until well combined.
Beat together the sugar, eggs, oil, and vanilla.
Mix in the zucchini and pineapple.
Add the zucchini and pineapple to the mixer.
Add the dry ingredients into the bowl and mix well.
Add in the dry ingredients.
Stir in the raisins.
Stir in the raisins.
Pour half of the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 – 65 minutes.
Pour the batter into the prepared pans.
Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.
Cool the loaves in the pan then turn them out onto a wire rack to cool completely.
Slice and serve once completely cooled. Wrap the loaves tightly or store them in an airtight container at room temperature.
This is a delicious use of zucchini!
It wouldn’t be Summer without some zucchini bread! ~Linda
Zucchini Pineapple Bread (adapted from Katie Lee Biegel via foodnetwork.com) Total Time Required: 2 hours 5 minutes, Prep time: 25 minutes, Bake Time: 50 – 65 minutes, Yield: 2 loaves
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1-1/2 cups sugar
- 3 large eggs
- 1 cup canola oil
- 2 teaspoons pure vanilla extract
- 2 cups (12 ounces) grated zucchini
- 8-ounce can crushed pineapple, drained
- 1 cup raisins
Directions:
Preheat the oven to 350º F. Grease two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans with cooking spray.
Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg, and allspice in a medium mixing bowl.
In the bowl of a stand mixer, beat together the sugar, eggs, oil, and vanilla until well combined. Mix in the zucchini and pineapple. Add the dry ingredients into the bowl and mix well. Stir in the raisins.
Pour half of the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 – 65 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack. Slice and serve once completely cooled. Wrap the loaves tightly or store them in an airtight container at room temperature.