Pineapple Zucchini Loaf with Almonds and Apricots

This recipe was given to me by very dear guests who have also become wonderful friends as well, Jacqui and Sam.  I change this recipe up all the time with different fruit and nut additions and favourings, but the basic loaf ingredients remain the same.  It is my go-to Zucchini Bread recipe now and I don’t know how I baked without it.  Thank you both !

 Zucchini Pineapple Bread  with Almonds and Apricots (this is the best zucchini bread ever !)

Makes 2 large loaves.   Preheat oven to 350°

3 eggs beaten- I always use large or extra large, free run brown eggs

1 cup canola oil

2 cups white sugar

2 tsp. vanilla

2 c. shredded zucchini, use a box grater for this task… (small green zuchini, you can grate skins and all, very large ones you must peel and seed)

1 – 8 oz can crushed pineapple well drained in a sieve.

3 cups flour

2 tsp. baking soda

1 tsp salt

1/2 tsp baking powder

1-1/2 tsp. cinnamon

3/4 tsp nutmeg

1 cup chopped walnuts or other nuts of your choice, or omit and add raisins or craisins or chopped dried apricots or  or chopped soft dates or combination of nuts and dried fruit.  This is where you can discover your favourite combination.

1/4 c. orange juice

Beat eggs: add salad oil, sugar, vanilla. Beat until thick & foamy. Stir in zucchini, then add pineapple and O.J. Combine the dry ingredients  in a separate bowl and add  to the moist mixture gradually. Beat just to combine.  Divide batter into 2 greased and floured loaf pans.  (I use cooking spray and a little flour dusted on the bottom)

Bake 1 hour at 350° . ( 55 minutes my oven set at bake convection).  Or until pick inserted in centre comes out clean.

In the loaves pictured here, I used sliced almonds and chopped dried apricots and before putting them in the oven I sprinkled a handful of sliced almonds on top of the loaves as I like that look when they come out of the oven with something toasted and crunchy on top.

To freeze the loaves for another time, I cut each loaf in half and wrap first in wax or parchment paper and then over wrap with foil.  Mark with a Sharpie with the date and description… Will last at least 3 months in the freezer.  Thaw overnight in the fridge or a few hours on the counter and slice and enjoy. 1/2 a loaf slices into 6 fat slices.

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