I know! Two posts in one day! What the what?? But I just couldn't go on another moment without advising you on all of that zucchini in your garden. And no, your neighbors don't want anymore zucchini. So, here, a solution.
"Gift" them a loaf of fresh-baked Pineapple-Zucchini Bread. Wrap it up in a pretty fabric quarter and put a bow on it. Leave it on their doorstep. (Unless you're fearful of wild dogs...or children. Then ring the doorbell and hand it over.)
- 3 eggs
- 2 cups sugar
- 1 cup canola oil
- 2 teaspoons vanilla
- 2 cups grated, unpeeled zucchini
- 1 8.25(ish) ounce can of crushed pineapple, drained well
- 3 cups unbleached flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1 cup chopped hazelnuts (I like to toast them first - yum!) - these are optional, sometimes I feel like a nut, sometimes I don't. I know you get it. ;)
- Raw sugar crystals
Preheat oven to 350 degrees. Lightly grease two 9x5-inch loaf pans; set aside.
In a bowl, beat eggs with an electric beater until frothy (I just throw the whole mess into my Kitchen Aid). Beat in sugar, oil, and vanilla and continue beating until mixture is thick and foamy, and the color of butter. (The agony of anticipation for the baked loaves will kick in right about now.) Stir in zucchini and pineapple.
In a second bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg and nuts; add to zucchini mixture and stir just until all flour is moistened. Spoon batter into prepared pans. Sprinkle tops with raw sugar crystals (trust me on this; totally worth the extra calories...and you'll probably need a cigarette after your first slice. I'm just sayin'.)
Bake for 50-60 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out to cooling rack. Be sure to have a slice while it's still warm.
Makes 2 loaves. One for you, and one for the folks next door.