One cherished heirloom that I had passed on to me is my great-great aunt's recipe collection. It is full of amazing recipes that are written on scraps of paper or clipped from newspapers. It's like a little time capsule that I never want to let go of. When we moved a few years ago, it was misplaced. My dad and I basically turned my house upside down until we found it. Now, it has a special spot in my office and it doesn't leave that spot!
My great-great aunt lived to be near 90, so it is a very old recipe collection. One of my favorite recipes from her collection is for Zucchini Pineapple Bread. I actually found it on the web recently too as a very similar recipe. I'm not sure where her's came from — it has a friend's name on the recipe card where she had it written — but I would assume it must have been popular during that time frame, likely the 1960s.
She was very much involved in her church group, so she always brought dishes to share with her friends there. Each time I make one of her recipes I feel like she's cooking alongside me. I have very fond memories of her from when I was a kid. She and my grandma would spend hours cooking in the kitchen. Of course, my sister and I were the taste testers back then; now my kids get that luxury.
This bread can be adapted with different types of nuts or fruits. My great-great aunt made a note on her recipe that she likes to add nuts and raisins to it. I decided to use almonds when I made this, which really hit the spot.
Do you have a favorite gluten-free bread recipe? I am sure this one will be a delicious addition to your list!
Also be sure to check out my recipe for Almond Bread.
Enjoy!
Gluten Free Zucchini Pineapple Bread Recipe
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups grated zucchini
- 2 teaspoons pure vanilla extract
- 1 cup crushed pineapple
- 3 cups all-purpose gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 teaspoon nutmeg
- 1/2 cup slivered almonds, plus additional for topping
Directions
- Preheat the oven to 325°F.
- In a large bowl, mix together the eggs, oil, and sugar.
- Add in the zucchini, vanilla, and pineapple.
- Continue mixing and add in the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- Fold in the slivered almonds.
- Spray 2 loaf pans with non-stick cooking spray, and divide batter evenly between the pans.
- Top with additional almonds.
- Bake for 1 hour or until when a toothpick poked into the deepest part comes out clean.
- Let cool in pans for about 5-10 minutes then carefully remove from pans and serve.
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