The Summer Recipe of Zucchini Pineapple Bread

During the winter, we miss the taste of zucchini, but during summer, as we have an abundant harvest of zucchini, we just do not know what to do with them anymore. Well, at least until you know of the zucchini pineapple bread. Many people are growing their own zucchini plants on their backyards, so they can enjoy the lovely taste of the fruit.

During summer they will give so much fruit that you can enjoy. However, even when we do not grow this plant, we often receive the fruits from other people who is like case number one, have too many of them. The plant itself is quite common to be found in the backyards.
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To make you always at a great zest during the season of zucchini, you can try the Zucchini Bread Pineapple Dish. The preparation of the pineapple zuchini bread will take 20 minutes and the cooking time is 55 minutes. You will create two loaves of bread at about 65 minutes. Be ready for the long list of ingredients and make sure that you take your note when you go to the grocery shop.

Ingredients:

13 cups of flour (preferably the all purpose flour)

2 teaspoons of baking soda

A teaspoon of salt

0.5 teaspoon of baking powder

2 teaspoons of cinnamon

0.75 teaspoons of nutmeg

3 large eggs

1.75 cups of white sugar

1 cup of olive oil

2 teaspoons of vanilla

2 cups of coarsely grated zucchini (you can make it 3 cups when you want to have more moist bread)

1 can of pineapple, crushed and drained (or fresh pineapple with the same weight)

1 cup of chopped walnuts (you can skip this one if you do not like walnuts)

1 cup of raisings (you can skip this one if you do not like raisins)
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The Cooking Method is

1. Heat the oven before usage until it reaches 175 degree celcius
2. Whisk baking soda, flour, cinnamon, salt, nutmeg and baking powder in a medium size bowl.
3. Mix eggs with a medium speed mizer. Then after a minute, add the sugar and beat it for another minute. Add the vanilla and oil while continue the mixer until it is thick and foamy.
4. Stir the pineapple and zucchini in the mixture.
5. Add the dry ingredient and then stir it again. Finally, add the raisins and walnuts and then stir again until everything blends nicely.
6. Devide the mixture into two loaf pans and then put the two pans into the oven for 55 minutes. Afterwards, let them cool for 10 minutes before serving.

The Summer Recipe of Zucchini Pineapple Bread Rating: 0.0 Diposkan Oleh: Nisha Ayuningtyas