Skip to main content

Fresh Pineapple-Zucchini bread with spices

It seems like it is finally spring here in the Boston area- at least in the next few days temperatures are lingering the upper 60's (I sound like a weather girl!). Anyway, I decided to welcome the 80's this weekend by making something delicious (Mind you, I did not know that it was going to turn out to be delicious). I made Fresh Pineapple-Zucchini bread, the basic recipe comes from here, but of course I had to experiment!

Ingredient

2 eggs
3/4 cup white sugar
1 teaspoon vanilla extract
1/2 cup vegetable oil
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon clove powder
1 cup grated zucchini
1 1/3 cup fresh pineapple, pureed
1-1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 cup chopped pineapple

Method

Combine flour, baking powder, baking soda, and salt.
In another bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into a greased and floured 9 x 5 inch loaf pan.

Bake at 350F for 1 hour. Cool and enjoy.

Judgement:
I was worried that the pureed pineapple would make it too soggy or something but I tell you, it was super-
moist and yum!!! Next time may be I can add some nuts too. But I think I will submit for BBD #19 hosted by CindyStar.


BreadBakingday19


Comments

  1. Oh Abbhi, what an extravagant combination! But I like both zucchini and pineapple and should try as sonn as possible!
    You forgot the pic attached but don't worry, I will get directly from your post.
    Thanks for participating!

    ReplyDelete
  2. Oh sorry about the picture! Thanks glad you liked it

    ReplyDelete
  3. Oh, yum! I love zucchini bread but have never had it with pineapple. I bet it is scrumptious !

    Visit

    ReplyDelete

Post a Comment

Popular posts from this blog

Puff pastry- a challenge indeed!

This challenge brought back a flood of memories, memories of McRennet or any bakery that would serve tasty vegetable puffs. I loved those and since my mom knew this she would always come home with a handful of these for an evening snack whenever she could. The bliss of biting into a warm puff pastry filled with spicy vegetable mixture is something inexplicable, you should taste it yourself to know the feeling! So when this month we were asked to tackle puff pastry as a part of the Daring Baker's Challenge, I unwittingly thought- how cool is that, I could make  my own puffs! Little did I realize that my first attempt at this challenege would result in a horrific half-baked dough in a pool of molten butter, yikes!!! "How am I ever going to have a go at it again?" I muttered to myself and for the next 30min or so could not shake myself out of this horror story. But thankfully with some talking from the WISE GUY and my own sobriety being brought back by a big bowl of icecre

Paruppu thuvaiyal- MLLA 35 entry

My mom is visiting and one of the things I ask her to make every time she visits is some form of paruppu thuvaiyal (a kind of pesto that you eat with rice, similar to chutney except a lot more thicker) This recipe uses yellow moong dal- skinned and split mung beans that are easy to digest. Ingredients 1 cup yellow moong dal 1 clove garlic 2 dried red chillies * a pinch of asaefotida (hing) 2 tbsp oil salt to taste water, minimal quantity for grinding Method Heat oil in a pan. Add the garlic, red chillies, asaefoetida- saute for about 30 seconds. Then add the yellow moong dal and roast till the dal is golden brown. Cool it down and grind with minimal amount of water. Serve with hot rice, ghee (clarified butter) and some fried papad! Judgement With the garlic and the heat from red chillies, it sort of warmed me up- exactly what I needed after kind of weather we have been put through here in the area. (I guess I cannot complain about it being cold when people dow

Noel Nut balls

Oops, I forgot to post my day 4 recipe for the marathon, I did post day 5 with the chocolate cake! Anyway barring that mistake, this would be the day 6 of the marathon and the 11th in my books (confusing numbers eh?!) Well these are yet another batch of cookies that I made to be sent to friends this year- absolutely delicious people! A success story modified from the Martha Stewart recipe for Noel Nut balls , I am beginning to like her cookie recipes... Ingredients 1/2 cup unsalted butter, room temperature 1/2 cup vegetable shortening 2 tbsp honey 1 tsp orange juice 2 1/4 cups sifted all-purpose flour 3/4 cup chopped pecans (best if chopped by hand) 1/2 cup sifted confectioners' sugar, plus more for rolling 1/4 tsp salt 1/2 tsp freshly grated nutmeg 1/2 tsp clove powder Method Cream butter and honey until fluffy. Add orange juice, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt, nutmeg, clove powder. Add