Breads
November 4, 2010

Zucchini bread

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.   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…

Breads
November 4, 2010
Zucchini bread

  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.…

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Zucchini bread

 
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
2 eggs
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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