Pineapple & Zucchini Loaf

 
Its that time of year again. If you are a vegetable gardener you will know exactly what I mean. Its zucchini glut season!  That time of year when you have zucchini, or courgettes are they are known here in the UK, coming out your ears! 
That time of the year when you think if you see just one more zucchini you are going to scream, and then . . .  you remember things like this delicious Pineapple Zucchini Loaf and all of a sudden everything is alright in your world again.

I think zucchini has to be one of the most prolific of garden vegetables. You think you have picked it all and then it surprises you  with a gargantuan one, the size of a small dog that's been hiding underneat all of the leaf cover.
You find yourself wondering how on earth you could have missed such a thing, but there it is. Its huge and you did actually miss finding it sooner.

I'm not sure about you, but personally I like to pick my zucchini and use it when it is about the size of a large banana.  Any larger than that and I find it is pretty tasteless. It does work very well however in bakes such as this delicious loaf.
I usually cut it in half, discard all of the seeds and then grate the rest.  It actually freezes very well. You can pack it into zip lock freezer baggies, in 2 cup measures, ready to use all the winter through.

Zucchini makes a superior quick bread. It always comes out moist and flecked with green.  This particular recipe which contains crushed pineapple is a particular favorite of mine.
Its light and takes well to the warm baking spices and toasted nuts. I have used pecans today, but walnuts also work very well.  I always toast my nuts for baking. Toasting makes them taste even nuttier!
 Today I used smaller zucchini, about the size of a large banana. Their cylindrical shape of this summer vegetable makes it very easy to hold and to grate.
I use the large holes on my box grater. If you use anything smaller, it will turn to mush. I also prefer the texture of hand grated over machine grated.
 
Zucchini has a very high water content, so take note. No liquid is needed in this recipe, other than the oil. I have not left anything out.  There is no milk or yogurt or any other liquid.
Just the zucchini and the crushed pineapple.  I do drain the pineapple well, but I leave the zucchini as is. There is no need to squeeze the liquid out of it.  Don't you just love those bright green flecks?  I do. Its almost Christmas-like!
 I baked this in two metal loaf tins, one was slightly larger than the other, but both were basically 9 by 5 inches in size.  You can use pyrex loaf pans if you want, but if you do, you will want to reduce the oven temperature to 160*C/325*F/ gas mark 3. 
I just use my shiny silver loaf tins. Aluminium foil ones are also nice. You know, the disposable ones? You can use them over and over a few times, simply placing them in the dishwasher on the top rack to clean, before you need to get rid of them.
 
Baking them in aluminum foil also makes them very handy for gifting. Our next door neighbor has been so kind to us throughout this Pandemic. Always picking us up bread and milk without us even having to ask. 
She was very pleased to be gifted with one of these loaves.  Zucchini Loaf is something new to the British.  Its not something they ever think to do with this vegetable.

In fact they keep calling it marrow, but in reality a marrow is a completely different vegetable.  They love to stuff their marrows over here. 
Stuffed marrow is not something I have ever taken a liking to, although I do like stuffed zucchini. I like mine stuffed with vegetables, cheese and crumbs however, not meat.
 You can also freeze this easy loaf. Just make sure you wrap it up really well in some cling film. I tend to double wrap it and then wrap it again in some aluminum foil.  Make sure you add a label so that you know what it is. 
Yes, I am one of those people who freezes things and then can't figure out what the heck it is when I go to thaw it out. I have been surprised many times over. Now I label things. You should too. You can keep it frozen for about 3 months or a bit longer.
Pineapple and Zucchini Loaf is one of those quick breads that begs to be eaten, still warm from the oven with a hot cuppa of whatever hot drink you enjoy and spread with cold butter.
Oh it is so good with that cold butter melting down into it.  Spicy, sweet, buttery and nutty. What more could a person ask for???  

Pineapple & Zucchini Loaf

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With ImageWithout ImageYield: Makes 2 (9 X 5-inch) Loaves
Author: Marie Raynerprep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 MThis is a superior Quick Bread.  Its incredibly moist and delicious and flecked with green and bits of pineapple. Make one loaf to keep and one to give away or freeze.

Ingredients:

• 3 cups all purpose flour (420g plain)
• 1 cup toasted chopped pecans (120g)
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp salt
• 3 large free range eggs
• 3/4 cup vegetable oil (180ml)
• 1 cup firmly packed soft light brown sugar (200g)
• 1 cup granulated sugar (190g)
• 2 tsp pure vanilla extract
• 2 1/2 cups grated zucchini (430g, about 2 medium courgettes)
• 1 (8 1/2 oz) can of drained crushed pineapple (240g)

Instructions:

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two 9 by 5 inch loaf tins and line with paper, leaving an overhang to help easily lift it out.
2. Whisk together the eggs, both sugars, oil and vanilla until thick and fuffy using an electric mixer. Fold in the grated zucchini and well drained pineapple
3. Sift together the flour, soda, baking powder, cinnamon and allspice. Stir in the salt.
4. Fold into the wet mixture, along with the toasted pecans, making three additions. You should have a moistened batter which is evenly combined with no patches of dry flour.
5. Divide the batter equally amongst the two baking tins.
6. Bake in the preheated oven for 55 to 60 minutes until golden brown and the edges have started to pull away slightly from the tins. A toothpick inserted in the center should also come out clean.
7. Let rest in the pan for 5 minutes before lifting out to a wire rack to cool, right sides up. Serve in thick slices or store at room temperature, wrapped tightly for up to three days.
8. This also freezes well, wrapped tightly for up to three months.

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