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Pineapple Zucchini Bread

Source of Recipe


From "Bread for Breakfast" by Beth Hensperger






List of Ingredients



• 3 cups unbleached all-purpose flour
  
• 1 cup chopped walnuts or pecans
  
• 2 tsp baking soda
  
• ½ tsp baking powder
  
• 1½ tsp ground cinnamon
  
• 1 tsp ground allspice
  
• 1 tsp salt
  
• 3 large eggs
  
• ¾ cup vegetable oil
  
• 1 cup firmly packed light brown sugar
  
• 1 cup granulated sugar
  
• 2 tsp pure vanilla extract
  
• 2½ cups shredded zucchini
  
• 1 (8½-ounce) can crushed, unsweetened pineapple in its own juice, drained
  






Instructions



1. Place the oven rack in the lower third position and preheat the oven to 350° F (325° if using Pyrex or dark-finish loaf pans). Grease two 9- x 5-inch loaf pans.
   
   
2. In a medium bowl, combine the flour, nuts, baking soda, baking powder, cinnamon, allspice and salt. In a large bowl or in the workbowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the eggs, oil, sugars and vanilla. Using a whisk or with the electric mixer on medium speed, beat the ingredients until thick and fluffy, about 2 minutes. Fold in the zucchini and pineapple using a large rubber spatula or dough whisk. Add the flour mixture in three additions with the spatula, stirring lightly between each addition. Stir well to make a just-moistened batter that is evenly combined (there should be no patches of flour), about 25 strokes; do not overmix.
   
   
3. Divide the batter evenly between the prepared pans. Bake on the rack for 55 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a cake tester inserted into the center comes out clean. Let the loaves rest in the pan for 5 minutes before turning out onto a rack to cool, right side up. Serve in thick slices, or store at room temperature, wrapped tightly in plastic wrap, for up to 3 days.
   
   Makes two 9- x 5-inch loaves.