I found all of this pineapple that I had frozen this summer. You might remember that we had a hugh crop of pineapple this summer that I posted about. I froze lots of the pineapple and like to add them to smoothies. I thought I would make something sweet using the pineapple.
I had some zucchini and figured why not add pineapple to the bread.
I let the pineapple thaw slightly and then chopped it into small pieces. I think I had around a cup and a half. (I don't always measure.)
I just used my zucchini recipe and added the pineapple to it. For the frosting, I added pineapple juice to the powdered sugar.
I liked the flavor of the fresh pineapple with the zucchini. It's always nice to tweak a recipe.
Makes 2 loaves
3 cups sifted all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 large eggs
2 cups sugar
2 cups grated zucchini (about 1 1/2 medium zucchini)
2/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract
1 ½ cups fresh pineapple chopped or 2 (8-ounce) cans crushed pineapple in juice, drained
Baking spray with flour
1. Preheat oven to 325°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
1 ½ cups powdered sugar
3 -4 tablespoons pineapple juice
1 tsp vanilla
Mix to desired consistency. Pour over cooled bread.
The post Fresh Pineapple-Zucchini Bread first appeared on Eclectic Red Barn.
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