Zucchini Pineapple Bread

Thank you to all of you who still come by and leave comments or send emails to check up on me. :)
Life is busy and full of changes at every corner. Some fun events and new ways for me to express my creativity have come up within the past couple of months, but I really want to get back here to DMC with some new recipes and photo's to share. My friend Marie from "Proud Italian Cook" say's simple recipes and pictures only are o.k. too. Hugs Marie.. you are an awesome friend and inspiration and I appreciate you!
Have you all read her interview with Mary Anne Esposito of Ciao Italia? Congratulations Marie, well done!!

Oh so simple.. this recipe was already yummy but I just played it up a bit by adding the drained crushed pineapple, substituting rum for the vanilla and adding chopped walnuts. Enjoy and Happy New Year!!

Buon Appetito,
Laurie

Adapted from Ashley Christensen recipe
featured in Food & Wine Magazine

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup sugar
2 teaspoons rum
1 1/2 cups zucchini, coarsely shredded
3/4 cup crushed pineapple liquids completely squeezed out
3/4 cups chopped walnuts

Directions

1. Preheat the oven to 375�. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and rum. Add the shredded zucchini and pineapple. Stir the zucchini, crushed pineapple batter into the dry ingredients. Add chopped walnuts and mix.

2. Pour the zucchini pineapple bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini pineapple bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

* My pineapple and walnut addition