YUM!!

My Mother in law and my Aunt have given us some Zucchini so I decided to try some Zucchini Pineapple bread. I now have a new favorite, it's so good, top it with cream cheese and it's Even better. :) I'm going to have to modify this recipe if I'm going to be eating it. As you read the recipe, you'll notice that it's not exactly diet friendly.
I did not have crushed pineapple, so I chopped up some pineapple chunks. I like the big pieces of pineapple. :)
The recipe calls for 3 cups flour, I used one cup of spelt flour and two of white. I'm now wanting to bake some pumpkin bread as well as banana bread. I don't think my kids will eat these though or the Zuc bread. :( Oh well, all the more for Randy and I.

Zucchini Pineapple Bread I

Prep Time: 20 Minutes Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes Yields: 24 servings

INGREDIENTS:
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground
cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed
pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
DIRECTIONS:
1.
Combine flour, baking powder, baking soda, and salt.
2.
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks