One for the Table: Zucchini Pineapple Bread
My sister has been making zucchini bread for as long as I can remember, and it has always been a favorite quick bread, especially in the summer. The pineapple adds flavor and is a nice alternative to raisins. I like to serve it sandwiched together with cream cheese and thinly sliced granny smith apples.
Moist Zucchini Pineapple Bread
Makes 1 loaf
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons cinnamon
1 teaspoon pumpkin spice (optional)
1 teaspoon baking powder
1 teaspoon baking soda
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