August 7, 2014

Teeny Pineapple Zucchini Bread

Teeny Pineapple Zucchini Bread

A rich and dense zucchini bread made moist with crushed pineapple and plump raisins.

Until I decided to include my Pineapple Zucchini Bread on my blog, I hadn’t realized I’ve been making this for forty years! Holy cow! This recipe has suddenly made me feel very old. I wish I could say I’ve been baking since I was a toddler, but unfortunately, that’s just not so.

My friend’s great aunt gave this to me and I’ve never found a better recipe since. All that zucchini and pineapple really makes the bread moist, so it also freezes well without drying out. The recipe makes two regular loaves of bread, but because we’re all about bites, I made them into these teeny breads. I found those cute little three-inch bread pans at my grocery store. They’re called Oven-Safe Paper Bakeware by Welcome Home Brands, and come in an assortment of prints and colors.

I’m also including this on our Party Favors Page because I thought, what a cute idea if I wrapped them up like little gifts. So, be sure to check out what I did. You could make them for a baby shower, bridal shower, tea party, holiday dinners, or whatever you fancy.  Maybe I’ll have another lunch with my friends and give these as treats to take home. You know, during the summer I have to constantly find ways to use up all of my zucchinis. For all of you out there who have zucchini plants, you know what I mean. What is it about zucchinis anyway? Miss a day picking them and they’re big as your leg!

Teeny Pineapple Zucchini Bread

Makes 19

  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 2 tsp. vanilla
  • 2 cups packed, coarsely shredded zucchini
  • 1 – 8¼ oz. crushed pineapple with juice
  • 3 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • ½ tsp. baking powder
  • 1½ tsp. cinnamon
  • ¾ tsp. nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts (optional)

In a large bowl, beat eggs with whisk. Add oil, sugar, and vanilla. Beat until foamy. Stir in zucchini and pineapple with the juice.

Combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Add to the wet ingredients. Mix well. Stir in the raisins and nuts.

Use a small spoon to fill the mini baking pans to the scored line near the top. The pans do not need pre-greasing. Place on a cookie sheet. Bake at 350 degrees for about 21 minutes, or when a toothpick comes out clean.

If you want to make regular loaves, grease and flour 2 pans. Bake at 350 degrees for about 45 minutes, or when a toothpick comes out clean.

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