Pineapple Zucchini Bread Recipe

This moist and soft Pineapple Zucchini Bread can be served at breakfast or during dessert.
April 2013
http://www.motherearthliving.com/food-and-recipes/recipes/pineapple-zucchini-bread-recipe-ze0z1304zwar.aspx
Zucchini bread gets a twist from the tropical flavor of pineapple.


Photo By Fotolia/Stephanie Frey

While most mothers don’t usually cook meals for 10 or more people, that is the regular setting at Tiffany Moen’s dinner table. Inspired by her eight children—five who were adopted from various countries—and a stressful time when her husband was unemployed, The Spices of My Life (BQB Publishing, 2012) is the story of Moen’s diverse family and her experience incorporating her children’s varied ethnic heritage to “stretch the dollars, feed the stomachs and rejuvenate family meals.” This Pineapple Zucchini Bread recipe from Moen's kitchen is a simple way to sneak veggies and fruits into your child's diet. This excerpt is taken from the section “Breads.”

You can purchase this book from the Mother Earth Living store: The Spices of My Life.

This bread is a great example of sneaking in some healthy ingredients for your family. All they will notice is how yummy it tastes.

Pineapple Zucchini Bread Recipe

• 3 eggs
• 3/4 cup honey (You can increase to 1 cup if you want the bread to have more of a cake flavor.)
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 3/4 cup buttermilk
• 2 cups grated zucchini
• 1 cup crushed pineapple (try to drain some of the juice away)
• 3 cups whole wheat flour
• 1 teaspoon baking powder
• 1 tablespoon baking soda
• 1/2 tablespoon salt
• 1/4 teaspoon nutmeg
• 1/2 tablespoon cinnamon
• 1/4 teaspoon cloves
• 1 cup chopped walnuts (optional)
• 1 cup raisins

1. Mix the wet ingredients in a large bowl. Add the zucchini and pineapple, and mix well. Mix the dry ingredients in a medium bowl, and stir. Add the dry ingredients to the wet ones, stirring until the two are just mixed (over-stirring creates tough muffins). Add the nuts and raisins.

2. Oil two bread pans of a 9-inch by 5-inch by 3-inch size, and pour in the mixture. Preheat the oven to 375 degrees, and place the pans on the middle rack of the oven. Bake the bread for 55 to 60 minutes. When cooked fully, the loaves will be dark brown and should have pulled away from the sides of the loaf pans. Insert a sharp knife or toothpick into the middle of each loaf, and make sure that the implement comes out clean. If so, they’re done. If not, bake them for additional time. Pineapple Zucchini Bread serves 6 to 8.

More Bread Recipes from The Spices of My Life

Delicious and Moist High Fiber Muffins recipe
Brown Sugar Cinnamon Pull-Apart Bread recipe
Four-Grain Seed Bread recipe

This excerpt has been reprinted with permission from The Spices of My Life: A Culinary Collection of Recipes, Memories and More, published by BQB Publishing, 2012. Buy this book from our store: The Spices of My Life. To learn more about Tiffany Moen and her book, visit tiffanymoen.com or BQB Publishing.