Pineapple-Zucchini Bread with Streusel Topping

Pineapple-Zucchini Bread with Streusel Topping

Makes 2 loaves

Based on original recipe from:

November/December 2007 Grit Magazine

http://www.grit.com/Food/Pineapple-Zucchini-Bread.aspx

by Joanne Wright Schulte

3 eggs

2 cups sugar

1 cup salad oil

2 teaspoon vanilla

2 cups coarsely shredded, unpeeled zucchini

1 can (8 1/4 ounces) crushed pineapple, well drained

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon ground nutmeg

1 cup finely chopped walnuts

1 cup raisins

Streusel (see below)

Heat oven to 350°F. Lightly grease two 9-inch loaf pans; set aside.

I grate my zucchini in a food processor. If I'm using end-of-season giant zucchinis, I cut the seeds out before grating.

In mixing bowl, beat eggs until frothy. Beat in sugar, oil and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In second bowl (I just dump it on top of wet stuff I just put together, cuz I'm too damn lazy to wash a second bowl), stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, raisins and nuts. Add to zucchini mixture and stir just until all flour is moistened. Spoon batter into prepared pans. Bake 50 to 60 minutes. Yields 2 loaves. Enjoy!

So, I've been making my loaves with cinnamon sugar sprinkled on top and really like that, so I decided a streusel topping is the next logical step:

for the streusel:

2/3 cup all-purpose flour
1/2 cup brown sugar
6 Tbsp rolled oats


1 cup chopped walnuts


6 Tbsp cold butter, cut in small pieces

1/2 to 1 tsp or so cinnamon

To make the streusel topping mix the flour, brown sugar, oats, and walnuts together in a small bowl.
Add the cold butter and mix with your fingers, breaking apart the butter and incorporating it until the mixture has no more dry flour, and has a crumbly texture.



Sprinkle the streusel topping evenly over the batter.

Buttermilk Zucchini Pineapple Bread

Had some left over buttermilk and a zucchini that I needed to use up soon, so what to do? Search for a recipe that uses them both. I didn't find exactly what I wanted so I took the best parts of other recipes and made my own Franken-zucchini bread. Actually came out very good and everyone I gave a piece to said it was moist and tasty- but maybe they were lying to protect my delicate feelings?


This recipe only makes one loaf (unlike most zucchini bread recipes), which is ideal for us.


Buttermilk Zucchini Pineapple Bread


Preheat oven to 350°. GENEROUSLY grease 9x5 loaf pan.


1/3 cup butter, room temperature
1 cup sugar
1/3 cup brown sugar
2 eggs
1 cup coarsely grated zucchini
1 8.25oz can crushed pineapple, drained
1/3 cup buttermilk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1/2+ cup walnuts
1/2+ cup raisins


In large bowl beat butter and sugars together until combined. Add eggs one at a time beating well after each egg. With spoon mix in zucchini, pineapple,  buttermilk, and vanilla until combined.


Add flour, baking soda, baking powder, salt, and cinnamon to batter, stirring until just combined, then stir in nuts and raisins.


Pour batter in prepared pan and bake for 60 minutes or until done.


My notes:

• Really fills the loaf pan up, but doesn't rise too much so it stayed in the pan.
• I put a plus sign next to the walnuts and raisins as I didn't really measure- just dumped them in until I felt like there was enough.
• Even though I thought I had greased the pan thoroughly, it still stuck in the middle a little. Maybe I didn't grease it up enough there, or maybe I waited too long to remove it from the pan. I'll pay more attention next time.