Serves 8-10
Ingredients
2 cups self-raising whole-meal flour
½ cup brown sugar
1 tsp ground cinnamon
¼ tsp nutmeg
1 small zucchini, grated
½ pineapple, skin and core removed and chopped finely
¼ cup raisins
¼ cup extra virgin olive oil
3 eggs
¼ cup milk
Method
- Preheat the oven to 180°C. In a mixing bowl, combine the flour, sugar cinnamon and nutmeg.
- In a separate bowl, whisk the eggs, oil and milk together.
- Add the wet ingredients to the dry and combine, being careful not to over mix. Add the pineapple, zucchini and raisins, stir gently to combine.
- Pour the mixture into a greased and lined (5 cup capacity) loaf tin. Bake in the oven for 1 hour and 15 minutes, or until golden brown and cooked through.
- Set aside for 10 minutes in pan before turning out onto a wire rack to cool.
- Serve with remaining pineapple.
Recipe by:Dr Joanna McMillanfor Australian Pineapples
© Australian Pineapples
For more details or high res images, please contact:
Kasey Simpson/Philippa Naylor
IMPACT Communications Australia
02 9519 5411
Email: kasey@impactcommunications.com.au/philippa@impactcommunications.com.au