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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Perfect Pineapple Zucchini Bread Recipe

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This recipe for Perfect Pineapple Zucchini Bread is from Galle Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Sugar
½ C light Olive Oil or Vegetable Oil
2 lg Eggs, lightly beaten
1½ C all purpose Flour
1½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 tsp Cinnamon
½ tsp Gingerbread Spice, or Ground Ginger
1 C packed, shredded Zucchini
½ C packed, well drained crushed Pineapple
2 tsp Vanilla
Directions:
Directions:
1. Preheat oven to 350º.
2. Generously butter a 9x5 loaf pan.
3. Beat sugar and oil until combined. Add eggs, one at a time, beating each just until
blended.
4. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and
ginger, and mix well. Add dry ingredients to wet ingredients, and beat until just
blended. Don't overmix.
5. Stir in zucchini, pineapple, and vanilla, and stir until evenly distributed. Pour into
prepared loaf pan.
6. Bake 50-60 minutes, or just until a wooden skewer comes out with a few moist
crumbs when inserted into the center of the loaf. Cool 15 minutes before removing
from the pan.
7. Dust with powdered sugar, if desired.

 

 

 

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