First and foremost, thanks to Jennie Buchanan, a co-worker of mine who shared this recipe and a couple others coming soon.
Ingredients:
3 cups of flour
1 cup of packed brown sugar
1 cup of granulated sugar
2 teaspoons of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of salt
1/2 a teaspoon of baking powder
1 cup of melted butter = 2 butter sticks of 4oz (slightly cooled)
3 large eggs
2 teaspoons of vanilla extract
2 cups of shredded zucchini
1 twenty ounces can of crushed pineapple (well drained)
3/4 cups of chopped walnuts
1/2 teaspoon of ground allspice
Notes:
As seen on the video I added about one ounce of the pineapple juice I got from draining the crushed pineapple, this is an optional step. This recipe calls for a baking time of 50 minutes, however I recommend to check the baking state at 40 minutes. When using small molds like the ones I used on the video or smaller this bread may be ready in around 40 minutes. I have made in larger molds and it has taken about 1 hour 5 minutes, therefore the baking time may largely vary depending in various conditions.
Below is an example of this recipe made on a single larger mold. This one took a little over one hour to be ready.
