Cooking With Diane: Zucchini-carrot, pineapple bread
I got this recipe from my good friend Jeannine, who said it was the best bread she had ever eaten. After eating it, I’m inclined to agree with her. It’s is also a good way to use some of those zucchini from your garden.
(Makes 2 loaves)
1 cup butter (melted)
2 cups sugar
1 teaspoon vanilla
1/4 cup pineapple juice (set aside 2 tablespoons for glaze)
1 cup shredded zucchini (blot with paper towels )
2 cups shredded carrots
1 cup shredded apple(your choice)
1 small can crushed pineapple (drained)
1/2 cup pecans (chopped)
31/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon Pumpkin pie spice
Mix butter and sugar well. then stir in eggs juice and vanilla. Next mix in dry ingredients until blended, add fruits and nuts, stir until blended and pour into greased loaf pans. Bake at 350 degrees for 50-60 minutes.
In a small sauce pan put 2 tablespoons pineapple juice, 1/4 cup sugar, 1/4 cup sour cream and 2 table spoons butter. Cook and stir for about 3 minutes. Pour over cooled bread loaves.