Spicy Pineapple Zucchini Bread
by DQR
Recipe copied from Denise Rosier
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INGREDIENTS
- Dry Mix:
- 3 cups All purpose flour
- 2 teaspoons Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Salt
- 1.5 teaspoons Cinnamon ; Ground
- 0.25 teaspoon Nutmeg ; Ground
- 1 cup Walnuts ; Finely chopped
- 1 cup Raisins
- Wet mix:
- 3 Eggs
- 2 cups Sugar
- 2 teaspoons Vanilla
- 1 cup Vegetable oil
- 2 cups Zucchini ; Coarsely shredded
- 1 can Pineapple ; 8.25 oz. Crushed, drain well
INSTRUCTIONS
Use two large mixing bowls to first prepare dry mix, then wet mix before combining the two.
Dry Mix:
In a 2 quart (8 cups) or larger bowl: stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts, and raisins/currants until thoroughly blended, set aside
Wet Mix:
In a 3 quart (12 cups) or larger bowl, beat eggs until frothy.
-Add sugar, oil and vanilla; continue beating until mixture is thick and foamy.
-Stir in zucchini and pineapple.
Combine the two mixes in the larger bowl stirring gently, just until blended.
Spoon batter equally into 2 greased and flour-dusted 9x5 inch loaf pans.
Bake at 350 degrees for approximately 1 hour or until bread begins to pull away from sides of pan and a wooden skewer/toothpick pushed into the center pulls out clean.
Cool in pans for at least 10 minutes, then remove and cool completely.
NOTES
Try adding a bit of allspice sometimes. Using a Crisco stick like a paintbrush to grease the pans and following up with flour tapped from a sifter is my favorite method for allowing the loaves to easily fall out of a pan turned upside-down after cooling.
(6/6/13 edit) ...after a few more years of making this, I now prefer to cut small rectangles of parchment paper and place those at the bottom of the glass loaf pans I always use. The recipe method of greasing and flouring works most of the time but the parchment paper has never failed me, whereas every once in a while a raisin would caramelize and stick to the pan leaving a chunk of the bottom with it.
I've also found that with inferior ovens (most of the ones I've baked with) it takes much longer than the recommended time for the center to finally finish baking.
Miatara
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Loave (1442g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 4026 | ||
| Calories from Fat: 2813 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 312.5g | 417 % | |
| Saturated Fat 127.4g | 637 % | |
| Monounsaturated Fat 111.7g | ||
| Polyunsanturated Fat 53.8g | ||
| Cholesterol 768mg | 236 % | |
| Sodium 57263.4mg | 1975 % | |
| Potassium 2134.3mg | 56 % | |
| Total Carbohydrate 280.8g | 83 % | |
| Dietary Fiber 21g | 84 % | |
| Sugars, other 259.8g | ||
| Protein 51.6g | 74 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 4026
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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