The weather has been EXTREMELY HOT this past week here in Southern NH. Temps have been in the high 90's to low 100's. Usually for the month of July we have temps in the high 70's to 80's sometimes the 90's but hardly ever in the 100's. Believe it or not I have baked more this past week than I have for the whole month of July. What is wrong with me?!
Through all my time baking this past week I have developed a very strong relationship with my A/C inside my house. Each time I have turned on the oven to pre-heat I bless and praise my A/C for its beautiful cool air it is providing us as it competes with the heat of the oven.
Just as I have shown appreciation and happiness to my air conditioner I have also grown to love the brilliant idea that combining pineapple with zucchini to make a quick and yummy bread is fabulously d'lish. Oh. My. Yumminess. What a LOVELY pair these two make. The taste and texture of them together marry wonderfully into a quick sweet bread. I don't know why I haven't seen such a concept until now. Have I been totally out of the loop not having the knowledge that by adding pineapple to a zucchini bread recipe is not that unusual? For those of you that have yet to see this amazing kind of recipe before definitely join me in stirring up a batch.
Not to worry this recipe makes TWO lovely loaves of bread - share one with others or plan ahead and freeze it for that perfect occasion that calls for a zucchini and pineapple bread.
Pineapple Zucchini Bread
3 whole eggs
1 cup oil (I used canola oil)
2 cups sugar
2 tsp vanilla extract
2 cups zucchini, shredded
small can of chunk pineapple - I cut my chunk pineapple into 4ths (the original recipe call for crushed pineapple)
3 cups AP flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1 cup chopped walnuts, optional
1. Preheat oven to 350 degrees F. Grease two 9x5 bread loaf pans and set aside.
2. In a large bowl beat eggs to blend. Add in oil, sugar and vanilla extract. Beat all together for a couple of minutes until mixture becomes thick and creamy.
3. Next add in shredded zucchini, pineapple, flour, baking soda, baking powder, salt, spices and nuts (if you wish).
4. Divide batter into two prepared pans. Pop in oven and bake for 50-60 minutes or until a toothpick inserted into center comes out clean. Cool breads for 10 minutes before removing from pans to cool completely.
For all of you enjoying this HOT weather, stay cool!
Happy Pineapple Zucchini Bread Baking!