Zucchini Bread with Pineapple

Name: Zucchini Bread with Pineapple
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 710 milliliters all purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoons nutmeg; 3 eggs; 414 milliliters sugar; 237 milliliters olive oil; 2 teaspoons vanilla; 473 milliliters coarsely grated zucchini; 227 grams can crushed pineapple, drained; 237 milliliters chopped walnuts (optional); 237 milliliters golden raisins (optional)

Zucchini Bread with Pineapple might be a good recipe to expand your breakfast recipe box. This recipe makes 16 servings with 283 calories, 5g of protein, and 7g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have golden raisins, pineapple, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.

Equipment you will use

Loaf Pan

Oven

Whisk together dry ingredients: In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Ingredients you will need

Baking Soda

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Mix wet ingredients and sugar: In a mixer, beat eggs on medium speed for one minute.

Ingredients you will need

Sugar

Egg

Equipment you will use

Blender

Add the sugar and beat for one more minute.

Ingredients you will need

Sugar

Add the oil and vanilla; continue beating mixture until thick and foamy.

Ingredients you will need

Vanilla

Cooking Oil

Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.

Ingredients you will need

Pineapple

Zucchini

Equipment you will use

Blender

Bowl

Combine dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.

Add the walnuts and raisins, blend gently.

Ingredients you will need

Raisins

Walnuts

Bake: Divide the batter equally between the two loaf pans.

Equipment you will use

Loaf Pan

Oven

Bake at 350°F for 55 minutes or until a wooden pick inserted in to the center comes out clean.

Equipment you will use

Oven

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Equipment

Ingredients

Servings:

710milliliters

all purpose flour 1teaspoon

baking soda 1teaspoon

salt 1teaspoon

baking powder 2teaspoons

vanilla 473milliliters

coarsely grated zucchini 227grams

can crushed pineapple, drained 237milliliters

chopped walnuts (optional)237milliliters

golden raisins (optional)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Zucchini Bread. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.