I have a confession to make, I am a total cookbook/recipe hog! I have tons of cookbooks, not to mention 3 subscriptions to cooking magazines, about a million recipes saved on Pinterest, and who know how many favorited recipes on FoodGawker. It’s really quite sad, but it’s also my guilty pleasure. Nothing entertains me more than reading recipes.
Recipes inspire new ideas for things I can create in the kitchen as well as challenge me to try cooking or baking something I never have. They give me a base recipe for creating something healthier or adding my own combination of ingredients. Reading recipes gets my creativity flowing. Yep, cooking and baking are definitely 2 of my biggest passions.
On top of reading all the latest cookbooks and keeping up with the latest trends in the world of food I also love looking at old cookbooks and family recipes. This recipe for zucchini pineapple bread was inspired by an old recipe of my grandma’s. Her recipe was called carrot cake bread. It was a wonderful cake loaf filled with the warm spice of cinnamon, lots of carrots, sweet raisins and pineapple, and crunchy pecans. As I mentioned earlier I like to use recipes as a base for creating something of my own. My grandma’s carrot cake bread would be the perfect recipe to use for the zucchini pineapple bread. Obviously the biggest change I made to her recipe was using zucchini instead of carrots. I inherited a couple of gigantic zucchini’s from a coworker’s garden and wanted to bake something using them.
The other adaptations I made to her recipe were, cutting back on sugar, using mostly whole wheat flour, replacing the raisins with dried cherries, and replacing an egg and half the oil with applesauce and Greek yogurt. The result was an incredibly moist flavorful quick bread.
I made the bread in mini loaf pans to share with my parent’s and a friend from work. My mom’s response after having a slice of the bread was, “Are you planning to put this on the website? Because you should”. My friend from work told me she had to pry it out of her husband’s hands so she could have a piece and that her son said “congratulations miss Danae”. four out of four good reviews, I knew I had to share it with everyone.
While the zucchini pineapple bread not only tastes delicious, I think my favorite part about it was that I was able to take an old family recipe and turn it in to one of my own. Now I have a recipe to pass down to my family someday! Who knows, maybe I’ll have a granddaughter or grandson reading my recipe seeing how they can use it to create one of their own.
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