Sunday, October 21, 2012


I have posts that I have taken the pictures and done the research for over a year ago and I still haven't gotten the information posted on the blog.  Sometimes I have even forgotten that I did them.  Other future posts keep getting buried in the stack of papers waiting for me to do the work and get them up.  However, after I made this pineapple and zucchini bread/muffin, my friends wanted it up on the blog immediately.  The flavor of this bread/muffin is truly unique and wonderful. 

Saturday I went to a lecture given my dear friend Millie.  I offered to do some refreshments so I could help in anyway to make her program a success and very special.  Her lecture is on Positive Thinking.  Her program is very informative and deals with something we need to remind ourselves everyday.  Be positive and your world is a better place.  I guess I need to stop saying, "OK, Hag, you woke up so you have another stupid day to get through," to the face I see in the mirror every morning."

For the lecture I tried this new recipe given to me by my dear friend in Maine, Nelda.  Those who have been reading my blog know that any recipe with Nelda's name on it is very special.  This bread or muffin recipe is no exception.  Everyone at the program wanted the recipe for themselves or their wives.

This recipe calls for currants which look like small raisins.  Currants are used a great deal in Dutch baking.  If you can't find them, use raisins.  The golden raisins would be good too.  For another great recipe using currants go to:  http://michigancottagecook.blogspot.com/2010/12/uncle-pats-favorite-currant-cookies.html

I posted before about using unsweetened applesauce for a substitute for oil; however, it is such a good tip, it doesn't hurt to repeat it.

I buy a big jar of unsweetened applesauce.  I put it into a gallon-sized freezer bag.  I seal the bag and carefully press the sauce flat inside the bag.  Because the sauce is frozen in a relatively thin layer I can break off pieces sauce to use without thawing the whole bag.

I break off pieces of my frozen applesauce and put it into a glass measuring cup.  Thaw in microwave.

Add oil to applesauce.

This summer I frozen grated zucchini in one cup bags to use this winter.  When using frozen fruit or zucchini in a bread, muffins, or scone recipe, I add about a tablespoon of extra flour right onto the fruit or zucchini. 

For information about freezing zucchini go to:
When you don't peel the zucchini for a recipe, look for a shiny skin as usually that means the skin is tender.

Like all quick breads, this bread/muffin gets better and better the longer it waits so it is a perfect make-ahead recipe. It also freezes well.

Neither Nelda or I feel that the recipe needs so much sugar. This a muffin/bread recipe not a cake. We reduced the sugar with no problems. I used the pineapple in its own juice.

3 eggs
1 c oil (or half unsweetened applesauce/oil)
2 c sugar, (Nelda and I use 1 1/2 or 1 2/3 c sugar)
2 t vanilla
2 c zucchini, unpeeled and coarsely grated
1 (8oz) can crushed pineapple, well-drained
3 c flour
2 t baking soda
1 t salt
1/2 t baking powder
1 1/2 t cinnamon
3/4 t nutmeg
1 c walnuts, chopped
1 c dried currants or raisins

Ingredients:  Flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, eggs, oil, vanilla, zucchini, crushed pineapple in its own juice, walnuts, and dried currants.

In a bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg.  Mix well.  Add nuts and dried currants to flour mixture.  Mix well.  Set aside.  In a large mixing bowl, put eggs and beat until very frothy.  Add oil (or oil and applesauce), sugar and vanilla.  Beat together until thick and foamy.  If zucchini is frozen and thawed, add an extra tablespoon of flour to the zucchini.  Add zucchini and the pineapple to the egg mixture.  Stir well.  Add flour mixture to the egg mixture and stir gently together just until moistened.  Do not over mix.  Spray muffin pans or loaf pans with non-stick cooking spray.  Put batter into prepared pans.  Bake in preheated 350 degree F. oven for 1 hour for 2 (9x5-inch) pans.  For muffin pans, bake 25 to 30 minutes.  For smaller loaf pans, bake for 35 to 40 minutes.  Bread/muffins will be done when a toothpick inserted in center of bread/muffin comes out clean.  Cool on rack for 10 minutes.  Remove from pans and continue to cool on wire rack.

My dried currants had gotten a little to dry so I poured some boiling water over them and let them drain well.

Drain crushed pineapple well.

Chop walnuts.

Measure dry ingredients into a bowl.

Mix well.

Add walnuts and dried currants to flour mixture.

Mix well. 
Break eggs into a mixing bowl.

Add sugar, oil, and vanilla to eggs.
Beat with electric mixer, until mixture is thick and bubbly.

Add zucchini and pineapple to egg mixture.  Stir to combine ingredients.

Add dry ingredients to egg mixture and gently stir until just combined and flour is just moistened.  Do not over mix.

Batter is ready to be scooped into muffin tins or loaf pans.
Spray pans of your choice with non-stick cooking spray.

Bake in preheated 350 degree F. oven until toothpick inserted in center comes out clean.  Baking times for different pans given in recipe.

Cool baked bread/muffins in pans for 10 minutes on a wire rack.  Remove from pans and continue cooling on wire rack.

Pineapple Zucchini Muffins.

 Pineapple Zucchini Bread.
Beautiful and delicious.

Serve with softened cream cheese, if desired.

Enjoy, enjoy, enjoy!!! 

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