Our sweet neighbor is a gardening extraordinaire! She had zucchini pouring out of her ears and was sweet enough to share some with us! Thanks Donna! After reading through some blogs, I was fortunate enough to stuble across a recipe posted by Jen at 11th Heaven’s Homemaking Haven for zucchini bread. It looked absolutely delish so we decided to give it a try it! We had to drop a few ingredients due to not having them on hand, but this is a yummy way to use up some extra zucchini!
Pineapple Zucchini Bread
2 C. all-purpose flour
1 C. whole wheat flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 C. sugar
3 eggs (farm fresh is best! Thanks Jen!) (vegan alt: 3 T. ground flaxseed + 9 T. water)
1 t. vanilla extract
1 C. oil (we used coconut oil)
2 C. grated zucchini
1/2 cup raisins
1 cup crushed pineapple, drained
In a large bowl mix together the dry ingredients (flour, soda, baking powder, sugar, and salt) Add to the flour mix the following wet ingredients (eggs, vanilla, oil and zucchini). Once mixed well, stir in the raisins and pineapple until just blended.
Pour into 2-9x5x3 inch loaf pans.
Bake in a preheated 350 degree F for one hour, or until browned.
***Oh, and most importantly. If you are grating fresh zucchini, don’t, and I do mean DON’T, under any circumstances, let any fall on the floor where you are working or the following scavengers might be found lurking nearby!*** 😉 Of course, I’m a sucker for cute little beady eyes…so I had to share! They love the fresh fruits and veggies, too!
Please visit my newly created blog for fun giveaways! I just got my first one and it is sooo adorable for halloween! Stop by:
http://serenitysgivaways.blogspot.com/2009/10/my-first-giveaway-four-halloween.html for a chance to win something perfect for the holidays!
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Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.