Zucchini Pineapple Bread

You know you want a slice.



I have intended to make this bread for two years people.  TWO YEARS!  It was printed off and has been sitting in a binder since October 2010.  So what finally prompted this little loaf?  Well I'll tell you the story (because I know you're dying to hear):

It began the first night in Minnesota.  We went to a hole-in-the-wall pizza joint called Savoy, and after pouring over the menu and deliberating on our pizza selections, we came to two final choices:  The Savoy Special (aka a LOADED Supreme) and Pepperoni Pineapple (a combo suggested by my brother).  My brother apparently knows his pizza, because that PP got devoured so fast I only ended up getting one slice!

One thing was decided after that PP experience: this must be recreated at home. 

Fast forward 5 days later.  I arrive back in Texas and immediately head to the grocery store with two things in mind:  cilantro and pineapple.  [We don't waste any time when we want pizza.]  Fast forward three days later.  We go out to lunch to Palio's and order...you guessed it!  Pepperoni Pineapple.  It's apparently our new fav.  Tied with supreme anyway; gotta stay true to my love.

So, what to do with the leftover pineapple??  What to do, what to do?  I made this bread!  It was worth the two year wait.  Everything a zucchini bread should be- bursting with spices, moist, and flavorful. 

So have a slice!  (of both the bread and the pizza).  It's fruit and veggies, afterall :)

Zucchini Pineapple Bread

Makes one 9x5-inch loaf

2 eggs

1/2 cup white sugar

1 teaspoon vanilla extract

1/2 cup vegetable oil

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 (8 ounce) can crushed pineapple, drained

1 cup grated zucchini

1 1/2 cups all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

3/4 teaspoon baking powder

Combine flour, baking powder, baking soda, and salt.

In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into greased and floured 9x5-inch loaf pan.  Bake at 350 for 35 minutes or until set in the middle and wooden toothpick comes out clea.  Cool on wire rack.

Adapted from AllRecipes.