Anyone who knows me well knows that zucchini is quite possibly one of my top 5 favorite foods. From roasted in ratatouille to deep-fried on a stick, the versatility of this squash never ceases to amaze me.
And now let’s make it a dessert. This zucchini bread is chock-full of raisins and walnuts. The pineapple makes it extra moist, and the cinnamon and nutmeg add a hint of autumn spices to this lovely summer squash. I die.
For the bread:
1 1/2 cups all-purpose flour
3/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 ounces crushed pineapple, drained
2 cups coarsely grated zucchini
1/2 cup olive oil
1 teaspoon vanilla
1/3 cup water
1/2 cup raisins
1/2 cup crushed walnuts
Preheat oven to 350°F. In a large bowl, combine all dry ingredients. Create a ditch in the center of the bowl, like a volcano, and set aside.
In a medium bowl, stir together oil, eggs, water, and vanilla. A third at a time, pour the mixture into dry ingredients, stirring after each addition. Add the raisins and walnuts, blend gently.
Grease a 9-inch loaf pan. Bake for ~40 minutes, or until a fork inserted into the center comes out clean. Cool in pan for 10 minutes, then turn onto wire racks to cool completely. Devour.
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