This unique zucchini bread is a delightful twist on the classic quick bread, incorporating shredded zucchini and drained crushed pineapple for exceptional moisture and subtle tropical sweetness. The batter is enriched with oil and eggs, creating a tender crumb that holds up well to the addition of chopped nuts and raisins. Warm spices like cinnamon and nutmeg provide a comforting aroma and flavor profile that pairs perfectly with the earthy notes of the vegetable. It&# 226;ÂÂs an ideal treat for breakfast or an afternoon snack, especially when you have extra garden zucchini to use up. The texture is dense yet soft, making it perfect for slicing and storing in a tin for days.
Doctor Zeus Zucchini Bread
Description
This unique zucchini bread is a delightful twist on the classic quick bread, incorporating shredded zucchini and drained crushed pineapple for exceptional moisture and subtle tropical sweetness. The batter is enriched with oil and eggs, creating a tender crumb that holds up well to the addition of chopped nuts and raisins. Warm spices like cinnamon and nutmeg provide a comforting aroma and flavor profile that pairs perfectly with the earthy notes of the vegetable. It&# 226;ÂÂs an ideal treat for breakfast or an afternoon snack, especially when you have extra garden zucchini to use up. The texture is dense yet soft, making it perfect for slicing and storing in a tin for days.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC). Grease two 9x5-inch loaf pans with oil or non-stick spray.
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In a large mixing bowl, beat the eggs, oil, sugar, and vanilla extract together until the mixture is thick and well combined.
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In a separate medium bowl, whisk together the flour, cinnamon, salt, nutmeg, baking soda, and baking powder.
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Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix only until just combined; do not overmix.
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Stir in the shredded zucchini, drained crushed pineapple, chopped nuts, and raisins until evenly distributed throughout the batter.
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Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
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Bake in the preheated oven for approximately 1 hour, or until a wooden toothpick inserted into the center of the loaves comes out clean.
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Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1942.2kcal
- % Daily Value *
- Total Fat 67.0g104%
- Saturated Fat 10.8g54%
- Cholesterol 139.9mg47%
- Sodium 4986.3mg208%
- Total Carbohydrate 315.9g106%
- Dietary Fiber 12.2g49%
- Sugars 167.3g
- Protein 26.7g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
