Pineapple Zucchini Loaf

I have been longing to make a muffin or loaf with pineapple. Pineapple is a very common fruit in Sri Lanka and there people even make pineapple curry (when the fruit is not too ripe). So I was searching on the web for any pineapple loaf/bread/muffin recipes and I came across this recipe on allrecipes.com website. The original recipe called for cinnamon and ground nutmeg. For me cinnamon, nutmeg, all spice are not for any recipes with tropical fruits or vegetables. So I decided to replace these with a hint of orange extract which came out absolutely flavorful and delicious. The fragrance of the combined orange extract and the pineapple fruit gave a divine tropical fragrant to my whole house while it was baking.

Ingredients:

Method:

Preheat oven to 350 F. Line a 9×5 inch loaf pan with lightly greased parchment paper

Wash and shred zucchini and spread on a paper towel for any liquid to be absorbed

Beat egg, oil, sugar, vanilla extract, and orange extract together

If the pineapple is not crushed, crush them and squeeze out as much liquid as possible. Do the same for shredded zucchini

Transfer zucchini and pineapple to the egg mixture and mix well. Mix in raisins and walnuts

Sift flour, baking powder, baking soda and salt

Transfer the flour mixture to the wet mixture in few batches and mix until well combined

Transfer batter to a prepared pan and bake for about an hour or until a tooth pick inserted in the middle of the loaf comes out clean

Transfer to a wire rack and cool to room temperature

This can be served lightly warm or at room temperature

Refrigerate after one day (depending on the climate – if it is warm yes, you have to put it in the fridge after one day) and can be kept in the refrigerator for about 3-4 days

Source: Pineapple Zucchini Loaf from All Recipes website

Like Loading...

Related