Pineapple Zucchini Bread

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.

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