My SRC assignment this month was Cheese with Noodles, written by Anna who lives in Alaska with her hubby, bunnies, cats, hamster, and two gorgeous dogs. Anna's been blogging since 2011 and has quite a collection of easy-to-follow recipes to choose from. While her Pineapple Zucchini Bread was at the top of my list, there were a few more recipes that caught my eye like her Rosemary Wheat Bread, Black Forest Cheesecake, Chicken Makhani, and Slow Cooker Cincinnati Chili.
This Pineapple Zucchini Bread turned out to be everything I imagined it would be. It was sweet, moist, and full of delicious cinnamon flavor. Next time I make this bread, and believe you me there will be a next time, I'm going to follow Anna's suggestion of adding shredded coconut and dried cherries. Anna, thank you so much for enabling my zucchini addiction with this amazing Pineapple Zucchini Bread.
Pineapple Zucchini Bread
(recipe from Cheese with Noodles)
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 (8 oz.) can shredded pineapple, drained
- 1 cup chopped pecans
Preheat oven to 325°F. Lightly grease two 9x5-inch loaf pans with baking spray.
Combine the all-purpose flour, baking soda, ground cinnamon, salt, and baking powder in a medium bowl.
Mix together the granulated sugar, vegetable oils, eggs, and vanilla extract in a large mixing bowl. Add the zucchini and crushed pineapple, stirring until completely combined. Slowly stir in the dry ingredients until well combined. Stir in the chopped pecans.
Divide the batter evenly between the two prepared loaf pans. Bake at 325°F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Cut in slices. Enjoy!
An InLinkz Link-up<!-- end InLinkz script —>