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Pineapple Zucchini Bread
Bake: 50 mins at 350°F
Stand: 10 mins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon kosher salt or 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups finely shredded, unpeeled zucchini
- 3 eggs, lightly beaten
- 1 8 ounce can crushed pineapple (juice pack), drained
- 1 1/2 cups sugar
- 3/4 cup cooking oil
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans, toasted
- Cream cheese or butter, softened (optional)
Directions
1. Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans, four 5-1/2x3x2-inch loaf pans or twelve 3-1/4-inch muffin cups; set aside. In a large bowl, stir together flour, cinnamon, baking soda, salt and baking powder. Make a well in center of flour mixture; set aside.
2. Drain zucchini in a colander. Press and squeeze very well to remove as much of the excess liquid as possible. In a medium bowl, combine drained zucchini, eggs, pineapple, sugar, oil and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 3/4 cup of the nuts. Spoon batter into prepared pans. Sprinkle with remaining nuts.
3. Bake in a 350 degree F oven for 50 to 55 minutes for the 8x4-inch pans; 45 to 50 minutes for the 5 -1/2x3-inch pan; or 25 to 30 minutes for the muffin cups; or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If you like, serve with cream cheese or butter. Makes 2 loaves (32 slices).
