Zucchini And Pineapple Loaf

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材料

作り方

手順

1. 1

   Preheat your oven to 175°C (350°F) and grease and flour two 9x5 inch (23x13 cm) loaf pans.

   約5 分

   調理のヒント： Using baking spray with flour can make this step quicker.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.

   約2 分

   調理のヒント： Whisking the dry ingredients ensures the leavening agents are evenly distributed, which helps the loaves rise evenly.

3. 3

   In a separate medium bowl, combine the lightly beaten eggs, vegetable oil, and vanilla extract.

   約2 分

4. 4

   Pour the wet egg mixture into the dry flour mixture and stir with a spatula until just combined.

   約2 分

   調理のヒント： Be careful not to overmix the batter, as this can result in a tough, dense loaf.

5. 5

   Gently fold in the grated zucchini, drained crushed pineapple, and optional chopped walnuts and maraschino cherries.

   約2 分

   調理のヒント： There is no need to squeeze the moisture out of the zucchini; it contributes to the moistness of the final loaf.

6. 6

   Divide the batter evenly between the two prepared loaf pans and smooth the tops.

   約2 分

7. 7

   Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of each loaf comes out clean.

   約1 時間

   調理のヒント： If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 15-20 minutes of baking.

8. 8

   Place the pans on a wire rack and let the loaves cool in the pans for 15 minutes.

   約15 分

9. 9

   Carefully run a knife around the edges of the pans and invert the loaves onto the wire rack to cool completely before slicing.

   約15 分

   調理のヒント： Letting the loaves cool fully ensures they will slice cleanly without crumbling.