{"id":956,"date":"2023-05-05T16:31:31","date_gmt":"2023-05-05T16:31:31","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=956"},"modified":"2025-02-02T15:15:28","modified_gmt":"2025-02-02T15:15:28","slug":"zucchini-pineapple-bread","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/zucchini-pineapple-bread\/","title":{"rendered":"Pineapple Zucchini Bread"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n

Beat well:<\/p>\n

4 eggs<\/strong><\/em><\/p>\n

Add:<\/p>\n

1 1\/2 c oil
<\/strong><\/em><\/p>\n

1 tsp vanilla*
<\/strong><\/em><\/p>\n

1 tsp coconut extract*<\/strong><\/em><\/p>\n

1 tsp rum extract*<\/em><\/strong><\/p>\n

2 c sugar<\/strong><\/em><\/p>\n

Add:<\/p>\n

1 1\/2 tsp salt
<\/strong><\/em><\/p>\n

1 tsp baking soda
<\/strong><\/em><\/p>\n

2 tsp baking powder<\/strong><\/em><\/p>\n

4 c flour<\/strong><\/em><\/p>\n

Mix just until incorporated.<\/p>\n

Add:<\/p>\n

3 c grated, raw, unpeeled zucchini, well drained (use a strainer)<\/strong><\/em>
<\/strong><\/em><\/p>\n

1 c crushed pineapple, drained<\/strong><\/em><\/p>\n

1\/2 c walnuts or pecans, chopped (optional)<\/strong><\/em><\/p>\n

Fold together.<\/p>\n

Grease & flour 3 8″ x 4″ bread pans.<\/p>\n

Pour batter in pans.<\/p>\n

Bake @ 350, 45-55 minutes, or until toothpick comes out clean.<\/p>\n

Cool for about 15 minutes before removing from pans.<\/p>\n

* You don’t need all 3 extracts. Just use what you have\/ want, but use 3 tsp of extract total.\u00a0<\/p>\n

NOTES<\/p>\n