Zucchini Pineapple Bread
a necessary item
Especially when, realsoonnow, people will begin to break into cars to leave bags of zucchini.
3 eggs
1 1/2C sugar [superfine]
1C canola oil
3C flour
2t baking soda
1t baking powder
1 1/2t salt
1 1/2t cinnamon
1/2t fresh ground nutmeg
2C grated zucchini
1C crushed pineapple with juice
Preheat 350°
Prep loaf pans with spray canola oil and bottom with parchment paper
In mixer EGGS on med until slightly frothy, add SUGAR, mix ‘til incorporated.
Add OIL mix ‘til incorporated
Combine ALL DRY ingredients and add all at once. Incorporate.
Add ZUCCHINI and PINEAPPLE. Incorporate.
Pour equally into loaf pans. Bake for 55-60 mins.
Let cool, remove from pan, slather on cream cheese and faint from the moist zucchini goodness.
This is why I like it here, you KNOW things.
Not liking Zucchini, I have to lock my doors and crouch down, peering out the window when the doorbell rings. I even tell people flat out that I don’t like Zucchini, like water off a duck’s back. They’re certain I will like it, so I still get a bag. How about something to do with it if I have no intention of cooking it......and be nice.Posted by Paul of York on 07/31/05 at 07:27 PMeclaire--
I came over to ask you to look at a post I did because the material I used made me think about what you might do with it...besides use it for kindling, anyway.
THen I saw your zuke recipe and it reminded me of mine, which I’ll now have to go over and post before I forget.
Meanwhile, here’s the post—you’ll see why it made me think of your inimitable style:
http://gatesofvienna.blogspot.com/2005/08/poem-for-women-in-islam.html
Posted by dymphna on 08/01/05 at 10:53 AM
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