Another recipe from the 1001 muffin book.
Can you tell I love this book?
Pineapple-Zucchini bread
First off I have preheated oven to 350 F. degrees. Lightly greased a 9 1/4 x 5 1/4 x 2 3/4 loaf pan.
In large bowl, blend together flour, baking powder, baking soda, allspice, almonds( I left these out) raisin and salt.
In medium bowl beat eggs until foamy before beating in the two sugars, oil and almond extract. Stir in the zucchini and pineapple( I used a jar of fake pineapple, which was actually Zucchini).
Scrape batter into prepared pan and bake 50-60 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Remove from oven and let cool in pan on wire rack.
Serve with whipped cream topping
or
just slab some butter or margarine and enjoy!
Pineapple -Zucchini bread
this is on page 393
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon allspice
1 cup chopped almonds
1 cup chopped raisins
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup canola oil
1 teaspoon almond extract
2 cups shredded zucchini
one 8-oz can crushed pineapple, drained
whipped cream topping
1. Preheat oven to 350 F. degrees. Lightly grease and flour loaf pan.
2. In large bowl, blend together flour , baking powder, baking soda, allspice, almonds, raisins and salt.In medium bowl beat eggs until foamy before beating in two sugars, oil and almond extract. Stir in the zucchini and pineapple.Combine both mixtures ( wet and dry ) and mix just until moistened.
3. Scrape batter into prepared loaf pan and bake for 50-60 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Remove from oven and cool in pan on rack.Serve with whipped cream topping.
Whipped Cream topping
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
In medium bowl using whisk or electric mixer on high speed , beat cream until foamy. Add sugar and vanilla extract , beating until soft peaks form. Refrigerate until ready to use.
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