Our Sunday Night Supper club met for the second time yesterday. To avoid conflicts with the Oscars we got together during the early afternoon, the ideal time for a late brunch. Our club operates as a potluck, the hostess is in charge of the main dish and beverages and the remaining ladies bring dishes that compliment the main event. Yesterday’s smorgasbord featured a basil quiche, arugula salad, ginger glazed sausages, Tuscan lemon and zucchini chocolate muffins, West Virginian pizza rolls, ginger fruit salad and, my contribution, a zucchini-pineapple bread.

The zucchini-pineapple bread was absolutely scrumptious. Dense, moist and perfectly sweet. It definitely earned a permanent spot in my recipe file. I’m trying to be more rigorous about not wasting ingredients, so Andrew and I enjoyed zucchini-potato pancakes with eggs for dinner. It was an easy, healthy meal, perfect for a Sunday night. We may have spoiled the healthiness a bit by indulging in a heaping serving of zucchini-pineapple bread for dessert.  Hey, we have to use up the leftovers somehow!

Image Credit: Oxmoor House – Original Image at My Recipes.com

Zucchini-Pineapple Bread
Cooking Light, June 2008

Ingredients

• 3 cups sifted all-purpose flour (about 13 1/2 ounces)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 2 large eggs
• 2 cups sugar
• 2 cups grated zucchini (about 1 1/2 medium zucchini
• 2/3 cup canola oil
• 1/2 cup egg substitute
• 2 teaspoons vanilla extract
• 2 (8-ounce) cans crushed pineapple in juice, drained
• Baking spray with flour (or just plain old Pam)

Instructions

• Preheat oven to 325°.
• Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
• Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean.* Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
• This recipe makes 2 loaves.  Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.

*After 8 years of baking in temperamental NYC rental apartment ovens I have learned to always vigorously underestimate the baking time. It’s better to check the oven every two minutes for the last ten minutes of baking then wind up with burnt goodies.

Yield: 14 Servings per loaf (I recommend slicing down the middle and then into 7 slices)