Friday, August 3, 2012
Grandma's Pineapple Zucchini Bread
Just now as I started this post, I looked at the recipe again and saw that just after "bread" in the title she continued on to say "or cake." I imagine this would make a very lovely cake topped with cream cheese frosting or even just whipped cream. I also did half of this recipe and ended up with 3 mini loaves.
I cannot speak for myself how this one turned out. It looked wonderful. Heavy and moist. Word is that the bread was "amazing."
Pineapple Zucchini Bread (or Cake)
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded unpeeled zucchini
1 cup well drained pineapple (she didn't specify so I used crushed)
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup raisins
There were no instructions other than this makes 2 loaves.
I mixed together the eggs, oil, sugar, pineapple, vanilla and zucchini.
Then I added the baking soda, salt, baking powder, cinnamon and nutmeg.
Mixed in the flour.
Folded in the raisins.
Put it into greased bread pans.
Baked at 325F for 55-60 minutes. For large loaves I would increase the time to 70-80 minutes.