Zucchini Bread

Name: Zucchini Bread
Ingredients: 3/4 cup oil; 2 cups sugar; 3 eggs; 2 teaspoons vanilla; 1 (8 ounce) can crushed pineapple, drained reserve juice for glaze (optional); 2 cups zucchini; 3 1/3 cups unbleached flour; 1 teaspoon salt; 2 teaspoons cinnamon; 3/4 teaspoon nutmeg; 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; Pineapple Glaze; 1/4 cup sugar; 1/4 cup reserved pineapple juice

15 ingredients

9 steps

Ingredients

3/4 cup oil
2 cups sugar
3 eggs
2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, drained reserve juice for glaze (optional)
2 cups zucchini
3 1/3 cups unbleached flour
1 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Pineapple Glaze
1/4 cup sugar
1/4 cup reserved pineapple juice

Directions

1

In a medium bowl, combine the oil and sugar. Beat hard with a whisk until light colored and creamy, about 1 minute. Add the eggs and the vanilla extract and beat again until well combined.
2

Fold in the grated zucchini and the crushed pineapple and stir until evenly distributed.
3

Combine the unbleached flour,baking soda, baking powder, salt, cinnamon and nutmeg.
4

Add to the zucchini egg mixture and stir gently till combine.
5

Scrape the batter into two 9-by-5-inch greased and floured loaf pans.
6

Bake in the center of the oven for 60 to 75 minutes. A cake tester inserted into each center will come out clean.let stand 5 minutes at room temperature.
7

Meanwhile, prepare the pineapple glaze: Combine the sugar and pineapple juice in a small saucepan place over low heat just until the sugar dissolves.
8

.Set aside. Immediately brush over warm loaves.
9

Cool 30 minutes in pan before turning out to wire rack.