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This pineapple and zucchini loaf was born from searching the “nets” because we always have a total glut of zucchinis around this time of year. I’ve tried and tested it all in a hope to use up the excess: fritters, soups, freezing it, vegan “bloody” meatballs…always wanted to do cake but never got round to it. Until last week when I came across Pineapple and Zucchini bread/loaf. You’ve done the banana bread and the carrot cake thing- so this is like that but BETTER!
Let’s get cracking!
*After receiving a free bread maker from a work friend, My man is currently bread making OBSESSED so the recipe called for all purpose flour but I just used the bread flour we had and it seemed fine. We are literally swimming in bread flour so waste not, want not.
This is adapted from https://www.simplyrecipes.com/recipes/zucchini_bread_with_pineapple/ (I lowered the sugar and left a few things out)
- 3 cups all purpose flour (remember I used bread flour)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3 eggs
- 1 cup sugar
- 1 cup olive oil
- 2 teaspoons vanilla
- 2 to 3 cups coarsely grated zucchini (squeeze out excess liquid)
- 1 can (8oz) crushed pineapple, drained
- 1 cup roughly chopped walnuts or almonds (optional)
Just simply mix dry ingredients (flours, spices, powders) with wet (beat eggs, vanilla and sugar, then add veg and fruit, oil and nuts). It’s a muffin mix consistency and no need to over mix.
Pour evenly into 2 loaf tins that have been greased well and or grease proof papered.
Place in pre heated oven 175 degrees celsius for 55-60 mins (mine was ready at bang on 55 mins). Really nice as a breakfast loaf served with some yog on the side!