Zucchini Pineapple Bread

4.04.2012


Why is it that, when I write or read a word many times, it starts to look weird on paper? It happens to me all the time. It´s happening right now with the word zucchini. I´ve been staring at this recipe´s name for a while now, thinking how to relate my wish to bake this bread for the first time, with a story, or a witty observation, or something at all.

Since I baked a gorgeous bread but I´m stuck with words I´ll just make this a short, concise post.
I had never made zucchini bread before. And this recipe has crushed pineapple. But it had too many `white´ ingredients and I wanted to make a healthier bread. I substituted some whole wheat flour and organic brown sugar. And the amount of grated green vegetable was quite a lot, so in the end, at least sounds a bit healthy.

The original recipe comes from a little, white and yellow, spiral-binded, paperback cookbook that I bought years ago, when I had severe amazon shopping bouts. Very severe. This book was a surprise. Absolutely unassuming but full of great, everyday recipes. And with the shortest set of directions I ever saw in a recipe. 
It turns out that now there´s a new version of it. And it´s widely popular. I´m not surprised.



ZUCCHINI BREAD
from Kathleen´s Bakeshop Cookbook, by Kathleen King

Ingredients

2 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 Tbs ground cinnamon
3 eggs
1 cup granulated sugar
½ cup organic light brown sugar
2 teaspoon vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup crushed, drained pineapple
1 cup chopped walnuts

Directions

Preheat oven to 350ºF. Grease a 9- by 5-inch loaf pan.
In a large bowl, stir together flours, baking powder, baking soda, salt and cinnamon.
In another bowl, beat together eggs, sugar, vanilla and oil. Add zucchini and mix well. Add flour mixture and stir. Stir in pineapple and walnuts. Pour batter into prepared pan.
Bake for 50 to 60 minutes, or until loaf springs back when lightly touched.
Makes one large and tall loaf.

5 comments:

  1. This looks tasty!! How great that you made it healthier!

    ReplyDelete
  2. I've been wanting to make zucchini bread for a long time now! You just prompted me to get a move on! It looks really good!

    ReplyDelete
    Replies
    1. This is a great, fast and easy recipe! It probably works with carrots too.

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  3. My mom makes a great zuchini bread. I never thought of pineapple in it. I will have to tell her about this recipe.

    ReplyDelete

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