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Tuesday, September 17, 2013
Pineapple Zucchini Bread
Today's post is my 50th blog post! I can't believe that the time has passed so quickly. I really do enjoy picking each recipe, trying it out and sharing it with everyone.
So today I learned a lesson. If the cat is overly interested in something there is probably a reason. I picked up the vacuum to carry it upstairs, and Harry was overly interested in the other vacuum that was right next to it. I was like that is odd, but I carried on. About a half hour later I go downstairs to see that Harry and Tonks have surrounded a furry mouse thing. I screamed. Very adult I know. Ginny of coarse ran downstairs from her nap to assist.
The mouse runs for its life. I had the liner out of the trash can so I grabbed it and trapped the mouse. Genius Laura! However the liner has this little hole to put the excess trash bag. That mousey thing darted right through that hole and into my living room. Don't worry, the story has not ended. Ginny and Harry then go on a mad search for the mousey thing. While I call Jim on the phone so he can magically teleport home and catch the monster. Yes it is now a monster. I got the voicemail, so its a good thing that Ginny and Harry are so awesome. They soon had it trapped in the open again. This time I take the bathroom trash can and trapped the mouse.
I then slid this piece of cardboard underneath it and flipped it. The mouse is officially trapped and outside. Victory for Laura. I then call Jim to tell him about my victory. Yeah for me and the mouse catching animals. I challenge any mouse to try to enter our house again.
Ok enough about my exciting adventure.. and on to today's recipe. Pineapple zucchini bread. I know its September and everyone is all pumpkins and apples. However you know that you still have zucchini coming out of the garden, and this is the perfect recipe to use it on.
2 cups shredded zucchini
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
2 tsp vanilla
3 cups flour
2 cups sugar
2 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp salt
3/4 tsp ground nutmeg
1/2 tsp baking powder
Grease your pans. I used 3 mini loaf pans, and had some left over. You could also use two large bread pans. Preheat the oven to 350.
In a large bowl mix together the eggs, zucchini, vegetable oil, pineapple and vanilla. In a separate bowl mix together the dry ingredients: flour, sugar, baking soda, cinnamon, salt, nutmeg, and baking powder.
Slowly add the dry ingredients to the wet mixture. Mix until everything is just moistened.
Bake for 50 -55 minutes. You may need a little longer if you used the large bread pans.
Cool for 10 minutes and remove from the pan.
Eat and Enjoy!
You may also enjoy
Chocolate Zucchini Bread
Mini Loaf Banana Bread