Wednesday, August 5, 2009

Best Zucchini Bread Ever!

Zucchini Pineapple Bread. It really doesn't need an explanation. Try it. It's a really good one. I promise. I was going to post a photo, but we ate ours before I could take a picture. Oops. If anyone tries it out and takes a pic, send it and I will post it!

Zucchini Pineapple Bread
Makes 2 loaves
3 eggs
1 cup expeller-pressed canola or sunflower oil
1 c sucanat
1 c turbinado sugar (you can use 2 c of sucanat or 2 c turbinado sugar, instead of both)
1 t sea salt
2 t vanilla extract

1 1/2 cups whole wheat pastry flour
1 1/2 cups barley flour (you can use 3 c whole wheat pastry or 3 c barley, if you prefer)
2 t baking soda
1/4 t baking powder
1 1/2 t ground cinnamon
3/4 t ground nutmeg
2 cups grated zucchini
1 cup diced pineapple

1 c golden raisins

Preheat oven to 350 degrees. Oil 2 medium loaf pans.

Beat eggs, oil, sucanat, turbinado, sea salt, and vanilla together in a medium bowl.

In a separate larger bowl, whisk together flours, baking soda, baking powder, and spices.

Make a well in the dry ingredients and pour in wet mixture. Add zucchini, pineapple, and raisins. Fold gently together until completely mixed.

Divide evenly between oiled pans. Bake about 50 minutes, until center is just firm. Let cool 15 minutes before removing from pans. Finish cooling on a cooling rack or uncovered plate.

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