Zucchini Pineapple Bread

The two loaves of my version fresh from the oven.

Several years ago when the company I work for was seeking to expand into the Sacramento food/restaurant scene, I was trying to learn more about the market and came across this wonderful website called "Simply Recipes."  Needless to say, I have been a fan of this website ever since discovering it and I share it with you now:  www.simplyrecipes.com

One of my favorite recipes is Elise's recipe for Pineapple Zucchini Bread.  Once I tried that recipe I've never ever tried another variation for it is my absolute favorite way of making this wonderful quick bread.  Over the years I've modified it a bit...so instead of using three cups of flour I now use 1 cup of whole wheat flour and two cups of all purpose flour.  Also, in her original recipe that I found many years ago she mentioned the idea of using currants in the recipe...well I did that and I almost never do anything else.  One more thing, the recipe calls for olive oil and what I used is the extra-lite tasting olive oil.

Lastly, if you do peruse her website, please be sure to check for the recipe for Italian Pot Roast.  It is sublime.  I know.  I've made it.

Zucchini Bread with Pineapple

• 3 cups all purpose flour (I use one cup whole wheat, 2 cups all purpose)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 3 eggs
• 1 3/4 cups sugar
• 1 cup olive oil (I use the extra-lite tasting)
• 2 teaspoons vanilla
• 3 cups coarsely grated zucchinin
• 1 can (8-oz) crushed pineapple, drained (I used the kind that is in its own juice)
• 1 cup chopped walnuts (optional)
• 1 cups golden raisins (optional) (I use red currants per the original recipe)

1. Preheat over to 350 (F).  Prepare 2 buttered 5 x 9 loaf pans
2. In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a mixer, beat eggs on medium speed for one minute.  Add the sugar and beat for one more minute.  Add the oil and vanilla; continue beating mixture until thick and foamy.  Remove bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
4. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.  Add the walnuts and raisins (currants), blend gently.
5. Divide the batter equally between the two loaf pans.  Bake for 55 minutes or until a wooden pick inserted into the center comes out clean.  Cool in pans for 10 minutes.  Turn out onto wire racks to cool thoroughly.

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