Zucchini And Pineapple Loaf

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1. 1

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

   Cirka 5 min

   Kockens tips: 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.

   Cirka 2 min

   Kockens tips: 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.

   Cirka 2 min

4. 4

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

   Cirka 2 min

   Kockens tips: 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.

   Cirka 2 min

   Kockens tips: 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.

   Cirka 2 min

7. 7

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

   Cirka 1 tim

   Kockens tips: 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.

   Cirka 15 min

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.

   Cirka 15 min

   Kockens tips: Letting the loaves cool fully ensures they will slice cleanly without crumbling.