Today is finally a beautiful bright sunny day after it has been raining for two days in a row in Delray, South Florida. And there is nothing like beautiful sunny afternoon with a soft breeze and "Pineapple Zucchini Bread." And of course a cup of tea.
I have been wanting to make this cake since the first time I tasted zucchini bread at my husband's client's home in Pennsylvania a long time a go. It was so moist with a hint of spice of nutmeg and cinnamon. So today I was tempted to make one and I am not disappointing because it is very good. Only this time I added crushed canned pineapple in it. So my afternoon was even more relaxing with this delicious Pineapple Zucchini Bread.
As you can see, first I put the batter in a loaf pan but I still have the remain of the batter so I pour it in to a mini bundt cake pan. I love how it looks that it became a cute little Pineapple Zucchini Bundt Cakes.
::Recipe::
Pineapple Zucchini Bread
~ 3 eggs
~ 1 cup oil
~ 1- 1/2 cups sugar
~ 2 tsp. vanilla
~ 2 cups zucchini shredded
~ 1 4 oz. can crushed pineapple, drained
~ 3 cups unsifted flour
~ 2 tsp soda
~ 1 tsp salt
~ 1/2 tsp baking powder
~ 2 tsp cinnamon
~ 1 tsp nutmeg {optional}
~ 1 cup chopped nuts
~ 1 cup raisins {optional}
Beat eggs, add oil, sugar and vanilla; beat mixture until light and foamy. Stir in zucchini and pineapple. Combine four, soda, salt, baking powder, cinnamon, nuts and raisins. Stir gently into zucchini mixture. Pour batter into a greased and floured 9 x 5 loaf pan. Bake at 350 deg. for 1 hour, or until toothpick inserted comes out clean. Cool in pans.
----o00o----
Thank you for stopping by!
