Intro: Pineapple Zucchini Bread
For anybody that is new to baking, or constantly makes a mistake (myself included), I found that this recipe was very simple, yet tasty. This is a sweet bread, with no kneading required. This Pineapple Zucchini Bread is an older family treat. My grandmother made it many times. Homemade bread is very delicious and reminds me of home.
Step 1: Gather Ingredients
You will need:
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups of zucchini (2 medium sized zucchinis; shredded and squeezed)
1 can crushed pineapple(drained and squeezed)
2 cups flour
2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon nutmeg
1/4 teaspoon baking soda
1 cup walnuts(chopped)
Preheat Oven to 350°
Step 2: Zucchini and Pineapple
Shred the zucchini, then place the zucchini between two sheets of paper towels. Press down on the zucchini to squeeze as much of the liquid out as possible, and prevent the bread from becoming too mushy after baking. Then drain the canned pineapple, and also squeeze the pineapples to also keep the bread from getting too soggy. Do not put the zucchini and pineapple in the mixing bowl yet.
Step 3: Mix
1) Beat eggs, sugar, sugar, and vanilla until thick, then add oil.
2) Later, stir in the zucchini and pineapple.
3) Lastly, add the flour and all other dry ingredients.Make sure the walnuts are crushed(above is what they should look like;before adding to the mixture)
Step 4: Bake
Pour concoction into two greased and floured pans. If not done yet, the oven should be heated to 350°. The baking time is 45 minutes to 1 hour, depending on the oven.