Pineapple Zucchini Bread

When I am the lucky recipient of someone's over-abundant zucchini patch, I usually make a batch of this bread. It's slightly different from the "regular" zucchini bread, with the pineapple adding a nice sweetness and the cinnamon and nutmeg providing just the right amount of spice.

First, set out the pineapple to drain. I always save the juice and use it in fruit smoothies!



Next, shred the zucchini. If you have large zucchini, you may want to scoop out the seeds first.



I just shred mine up in my mini chopper - you can use a food processor or a grater, too. After shredding it, toss it in a fine mesh strainer for a bit to drain off some of the water.

Now you're reaady to make the bread! Start by beating the sugar, applesauce, oil, egg and vanilla in a large mixing bowl until well blended.



In a separate bowl, combine all the dry ingredients.



Gradually add the dry ingredients to the sugar mixture and beat until blended.



Then, mix in the zucchini and pineapple.



Transfer batter to 2 loaf pans coated with nonstick spray. If you like, you can also make muffins - I made one loaf and one pan of muffins this time.

Bake the loaf for 50-60 minutes and the muffins for about 30. Cool for 10 minutes before placing on a wire rack to cool completely.



Get more delicious ideas at What did you Bake Today?, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesdays, Food on Fridays: Pineapple.

Pineapple Zucchini Bread

1 1/2 cups sugar
2/3 cup applesauce
1/3 cup canola oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking soda
2 cups shredded succhini
1 - 8 oz. can crushed pineapple, drained

In a large mixing bowl, beat the sugar, applesauce, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda in another bowl; gradually beat into the sugar micutre until blended. Stir in the zucchini and pineapple.

Transfer to 2 loaf pans coated with nonstick cooking spray. (Alternatively, two muffin pans or one of each.) Bake at 350 for 50-60 minutes for loaf pans, or 30 minutes for muffin pans, until a toothpick inserted near the center comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.

Makes two loaves or 24 muffins.

When I am the lucky recipient of someone's over-abundant zucchini patch, I usually make a batch of this bread. It's slightly different from the "regular" zucchini bread, with the pineapple adding a nice sweetness and the cinnamon and nutmeg providing just the right amount of spice.

First, set out the pineapple to drain. I always save the juice and use it in fruit smoothies!



Next, shred the zucchini. If you have large zucchini, you may want to scoop out the seeds first.



I just shred mine up in my mini chopper - you can use a food processor or a grater, too. After shredding it, toss it in a fine mesh strainer for a bit to drain off some of the water.

Now you're reaady to make the bread! Start by beating the sugar, applesauce, oil, egg and vanilla in a large mixing bowl until well blended.



In a separate bowl, combine all the dry ingredients.



Gradually add the dry ingredients to the sugar mixture and beat until blended.



Then, mix in the zucchini and pineapple.



Transfer batter to 2 loaf pans coated with nonstick spray. If you like, you can also make muffins - I made one loaf and one pan of muffins this time.

Bake the loaf for 50-60 minutes and the muffins for about 30. Cool for 10 minutes before placing on a wire rack to cool completely.



Get more delicious ideas at What did you Bake Today?, Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesdays, Food on Fridays: Pineapple.

Pineapple Zucchini Bread

1 1/2 cups sugar
2/3 cup applesauce
1/3 cup canola oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking soda
2 cups shredded succhini
1 - 8 oz. can crushed pineapple, drained

In a large mixing bowl, beat the sugar, applesauce, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda in another bowl; gradually beat into the sugar micutre until blended. Stir in the zucchini and pineapple.

Transfer to 2 loaf pans coated with nonstick cooking spray. (Alternatively, two muffin pans or one of each.) Bake at 350 for 50-60 minutes for loaf pans, or 30 minutes for muffin pans, until a toothpick inserted near the center comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.

Makes two loaves or 24 muffins.