Thursday, July 26, 2018

Pineapple Zucchini Bread #Recipe

by Karen Rose Smith

It's that time of year when zucchini reigns in gardens and on produce stands.  In my garden, it's the one vegetable that always comes through even if tomatoes or cucumbers have a slow growing season.  I'm always looking for recipes to use the zucchini in its many forms--sliced or shredded.  Shredded, zucchini adds terrific moisture to a recipe.  I developed this recipe for my readers and I give it out at book signings.  I hope you enjoy it! 


Grease and flour two 5 x 9 1/4" foil bread pans Preheat oven to 350 degrees

2 eggs
1/2 cup vegetable oil                                   

8 oz. crushed pineapple, drained
1 1/2 cups shredded zucchini
1 teaspoon vanilla
4 teaspoons baking powder
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup chopped walnuts
3 cups flour
1 cup Rice Krispies

In large bowl beat eggs and oil until eggs are yellow and mixed with oil. Add pineapple, zucchini and vanilla and mix again. Add baking powder, cinnamon and salt. Mix on low until blended. Beat in white and brown sugars and nuts. Add flour 1/2 cup at a time, then Rice Krispies.

Bake 55-60 minutes until toothpick comes out clean. Let sit for 10 minutes and then remove from pan. Great warm or cool to room temperature. Refrigerate left overs if there are any!

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