the iconic zucchini bread.
*sigh*
What a let down, huh?
Except this recipe has an island kick! I'm trying it this morning, for the first time, so I will have to put up the pictures and "thumbs up/thumbs down" review in a couple hours. (I took a picture of the batter. Ew. NO ONE would want to try a bread that looks like it has chopped up worms as the main ingredient! Don't let's judge the bread by the batter.)
I've never made zucchini bread with pinapple, so this essentially IS a new recipe for me.
I've never made zucchini bread with pinapple, so this essentially IS a new recipe for me.
Pinapple Zucchini Bread
Ingredients
1 cup packed brown sugar
1/2 cup margarine, softened
1 cup grated zucchini
1 (8 ounce) can crushed pineapple with juice (drain a little juice off)
2 eggs
1 tsp. vanilla or coconut flavoring
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice (if you, like me, don't have allspice or can't find it in your cupboard, add a dash of cloves and a dash of nutmeg...that's all it is, really, besides the cinnamon)
1/2 cup chopped walnuts
Directions:
1.Heat oven to 350 degrees F (175 degrees C). Grease and flour bottom only of a 9x5 inch loaf pan. 2.In large bowl, cream brown sugar and margarine until light and fluffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add flour, baking soda, cinnamon, salt, and allspice; blend well. Fold in nuts. Spread evenly in prepared pan.
3.Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, and then remove from pan.
-From All Recipes.com
Pictures to follow, at a later hour....
*This was introduced as Morning Worm Cake...as in "The early bird gets the worm". Had I said it was zucchini bread, no one would've touched it. But there's glory in eating Worm Cake for breakfast! (They looked for the little green chopped up worms, crowed when they found some and ate with relish.)
On a rating scale of 1-5, 5 being fabulous and 1 being bleh, I'd give it a 3.7. It was just another zucchini bread recipe, despite the pinapple and coconut flavoring. But it was tasty, so it wasn't a loss. And it used up 2 small zucchini! Now THAT'S fabulous!
2 comments:
And if all else fails, spread some cream cheese on it! The pineapple sounds like a great addition.
Oops, I meant cream cheese frosting!
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