ZUCCHINI BREAD

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Zucchini Bread image

I add pineapple to the zucchini bread, which makes this bread very moist.Glazed with a pineapple glaze, it can be served as a dessert as well as a tea bread.

Provided by Wolf It Down

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 14

3/4 cup oil
2 cups sugar
3 eggs
2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, drained reserve juice for glaze (optional)
2 cups zucchini
3 1/3 cups unbleached flour
1 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 cup sugar
1/4 cup reserved pineapple juice

Steps:

  • In a medium bowl, combine the oil and sugar. Beat hard with a whisk until light colored and creamy, about 1 minute. Add the eggs and the vanilla extract and beat again until well combined.
  • Fold in the grated zucchini and the crushed pineapple and stir until evenly distributed.
  • Combine the unbleached flour,baking soda, baking powder, salt, cinnamon and nutmeg.
  • Add to the zucchini egg mixture and stir gently till combine.
  • Scrape the batter into two 9-by-5-inch greased and floured loaf pans.
  • Bake in the center of the oven for 60 to 75 minutes. A cake tester inserted into each center will come out clean.let stand 5 minutes at room temperature.
  • Meanwhile, prepare the pineapple glaze: Combine the sugar and pineapple juice in a small saucepan place over low heat just until the sugar dissolves.
  • .Set aside. Immediately brush over warm loaves.
  • Cool 30 minutes in pan before turning out to wire rack.

Nutrition Facts : Calories 252.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 27.9, Sodium 236.7, Carbohydrate 39.6, Fiber 0.8, Sugar 23.2, Protein 3.3

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