Have you ever had a flash of a childhood recipe that you loved? I had one yesterday as I was picking my garden zucchini.. We had a neighbor who had a gorgeous vegetable garden and loads of fruit trees. They lived on a small ranch next to our house and I used to stable my horses there when our pasture grass was being replanted. Mrs. Wright was the older lady who lived there with her husband. She made the best zucchini pineapple bread I have ever tasted. It was studded with walnuts and fresh pineapple, which was exotic to me back then.The smell of her baking used to drift out to the barn and I would make up an excuse to go to her kitchen door because I knew she would insist I eat something she was baking. I really think she used to bake for me, my sister and brothers because all of her kids were gone and she liked having us in her kitchen! One afternoon I spent the whole day baking with her and it is one of those memories that had stayed with me in my cooking career. She taught me the proper way to scoop and level flour and all sorts of baking techniques I still use today. In memory of this very sweet lady I baked this wonderful bread yesterday. The recipe is adapted from what I remember she did.I hope you like it as much as we do… I use almond flour, coconut oil, cinnamon chips and raw sugar so if you do not have these wait until the next time you go to the market and pick them up so you will be ready.
This recipe makes 2 loaves of bread or 24 muffins.
2 cups fresh zucchini, coarsely grated.
(put into a colander to drain as you prepare the rest of the bread batter.)
1 c. fresh pineapple, cut into 1/2 cubes
1 c. raw sugar
3 eggs, large
1 c. Coconut oil, liquefied
1 tsp. real vanilla extract
2 c. unbleached, organic white flour
1 c. almond flour( BOB’s Red Mill)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. cardamon
1 bag cinnamon chips
2 c. walnut pieces
In a large bowl whisk the eggs and the coconut oil together. add the sugar and mix well. add the vanilla extract, grated zucchini and pineapple. Stir to coat the zucchini and pineapple.
In a separate bowl , using a large fork,blend the white flour and the almond flour to combine. add the baking powder, baking soda, spices and salt.
Combine the dry ingredients into the wet and mix until everything is moist and the ingredients are well incorporated.
Stir in the cinnamon chips and the walnuts.
well grease or line the pans with parchment paper. This bread is sticky and will need to set until it cools. If you try to cut it hot it will fall apart. You will be tempted but wait!!
Bake at 350 degrees for 60-70 minutes until a cake tester comes out clean when you insert it into the middle of the bread.
If you are making the muffins the baking time will be about 30 minutes.