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
(recipe discovered on Tasty Kitchen from member, sns717)
Ingredients:
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
Directions:
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.
Yumminess!
For all of you enjoying this HOT weather, stay cool!
Happy Pineapple Zucchini Bread Baking!
I love this bread! I am so making this asap. It's hot as heck down here in Texas too :)
ReplyDeletemickey
Yummmmmmmmm!!! I've never eatten zuchini and pineaplle together... it looks delicious!
ReplyDeleteI'll try this recipe, for sure!!!
It's been incredibly hot here too and we just had our new A/C installed this past Wednesday (old unit broke), just in time for the record-breaking temps on Thursday. I love that in the middle of all this heat we can still turn on our ovens. :o) I never would have thought zucchini and pineapple would go together either, but your bread looks and sounds yummy!
ReplyDeleteThats funny. i have been cooking more also..what is wrong with us? There seems to be a slight break today , the breeze feels great!
ReplyDeleteI am saving this one because my garden is loaded with zucchini! Thanks and stay cool! We might try blueberry picking this afternoon...
What a good idea to add the pineapple to zucchini bread. I wish I could envision new combinations.
ReplyDeleteI just saw someone post a recipe for Pineapple Zucchini Carrot Bread and now I see your recipe for Pineapple Zucchini Bread as well. I guess that's a sign that I really do need to try this delicious sounding flavor combo for myself so that I can sing its praises along with everyone else.
ReplyDeleteYour Pineapple Zucchini Bread looks fabulous! Will have to try with pineapple instead of the usual banana! Thanks for sharing!
ReplyDeleteI hear you on the heat! It's been really bad here, too. The bread looks amazing -- I've never tried the combination of zucchini and pineapple, but I sure am going to now!
ReplyDeleteI've had the pineapple in carrot cake, so this makes good sense. I'm sure it's moist and delicious! Hang in there with the heat!
ReplyDeleteThis looks and sounds awesome! I've never heard of the combo before. D'lish is right!!! Thanks for sharing! I hope you are staying cool this week!
ReplyDeleteI make blueberry zucchini bread, but never thought of the combo of pineapple. Too bad all of my zucchini plants died and I just replanted. Looking forward to trying this.
ReplyDeleteKaren
You're not kidding. It is flipping hot here. The other night at 10pm, it was 100 degrees outside. When are gonna get a break? I've been living in my cold AC too!
ReplyDeleteBTW, this bread looks and sounds awesome. I love zucchini cake of all kinds and this has my name written all over it.
No weather condition can stop you from doing your passion. What's a little sacrifice in exchange for a sumptuous food? Well, at least you have an AC to help you combat the heat of the weather and of the oven as well. Keep on posting your recipes. Thanks!
ReplyDeleteI can’t imagine hanging around the oven without the AC turned on and a few fans aimed at me for good measure. And you had the hot weather to contend with at that! But it’s all worth it once you munch down on your baked creations with a cool drink on the side. Cheers!
ReplyDelete90 to near 100 degrees? Well, I agree wholeheartedly that your AC is a vital part of your cooking procedure, given that temperature and the heat of the kitchen while cooking. It’s nice that you still find the time to cook such wonderful recipes, despite the heat. Anyway, I hope that there won’t be any issues with your AC, so that you can continue to make such wonderful dishes. Cheers!
ReplyDeleteRandall Rogers @ R.J. Mechanical