The Best Way to Eat a Zucchini?
Zucchini bread is definitely my favorite way to eat zucchini, go figure. 🙂 So when I saw this recipe using crushed pineapple, grated carrots, and raisins, I had to try it. I didn’t follow the recipe exactly, of course. So here is my version of this delicious bread.
Zucchini Pineapple Bread
Makes 4 (9×5″) loaves of bread
- 6 cups whole wheat pastry flour
- 1 tsp salt
- 4 tsp baking soda
- 1 tsp baking powder
- 4 tsp ground cinnamon
- 2 tsp ground nutmeg
- 3 cups sugar
- 6 eggs
- 1 cup sour milk
- 1 cup vegetable oil
- 3 tsp vanilla extract
- 4 cups shredded zucchini
- 2 cups grated carrots
- 20 oz can crushed pineapple, well drained
- 2 cups raisins
Preheat oven to 350 F. Grease and flour 4 loaf pans.
Sift together flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl. Set aside. In a large mixing bowl, beat together eggs, sugar, sour milk, vegetable oil, and vanilla extract. Add dry ingredients to egg mixture and stir just until moistened. Add zucchini, carrots, pineapple, and raisins and fold into batter. Divide batter between the pans. Bake at 350 F for 50 minutes, or until a toothpick inserted in the center of loaf comes out clean. Cool on a wire rack for ten minutes, then remove loaves from pans and cool completely.
These moist, yummy loaves of bread go fast! You can divide everything in half and bake just two loaves if you like, but I wanted some to put in the freezer. None of them made it to the freezer, however!
Notes: I used as many organic ingredients as I could. I used olive oil, but you could substitute melted butter for the oil. I also used duck eggs and probably should have reduced the number to 4 or 5, but it turned out super yummy.