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Zucchini Pineapple Bread II
September 04, 2012

I was after a pineapple zucchini muffin and when I chose this recipe it was because it had no spices and that intrigued me. I expected a good muffin, but I also expected it to be ordinary. Zucchini contributes moisture of course, but it's basically tasteless! What I got was anything BUT ordinary. Rather than the moist but bland muffin I expected, I was treated to a pleasantly sweet, richly pineapple flavored muffin! I've made pineapple-zucchini bread for years and years but always with spices, which left the pineapple barely noticeable. This was remarkably otherwise! Other than using half a recipe to make 12 (gorgeous) muffins, I followed the recipe exactly, right down to the nuts and raisins. To pump up the pineapple flavor even further I drizzled them with a simple glaze of 1 c. powdered sugar, a dribble of corn syrup for sheen and some of the drained pineapple juice I had set aside. Delicious and unexpected in its uniqueness. I wish I had tried this recipe a long time ago.

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