Amazing Spicy Pineapple Zucchini Bread

I simply can't get enough of this bread - it keeps and keeps and keeps and it's completely dairy free. Bake two in one go and keep the other one in the freezer ...so here you go


3 eggs
1 cup oil(olive oil or veg oil)
1 cup sugar
2 tsps vanilla
2 cups coarsely shredded unpeeled zucchini
1 can well drained crushed pineapple
3 cups wholegrain flour sifted
2 tsps baking powder (or 1 tsp baking soda and 1 tsp cream of tartar)
1 tsp salf
2 tsps mustard seeds
2 tsps ground cinnamon
3/4 tsp ground nutmeg
1 cup each chopped walnuts and currants(or raisins)

HERE'S HOW YOU DO IT....
In a large bowl, beat eggs until froth
Add oil, sugar and vanilla , continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple

In a separate bowl, sift in flour, baking powder, salt, cinnamon and nutmeg.
Add walnuts, currants(or raisins) and mustard seeds into the bowl.

Add the dry mixture into the zucchini pineapple mixture.
Spoon into 2 greased 9x5 inch loaf pan.
Bake at 180 celcius for 45 minutes.


Icing- add the juice and rind of one lemon into 1/2 cup of icing sugar. Put it on just before serving.

The MOST amazing thing about this bread is that it CAN be kept in the freezer for up to 3 months and still maintain the flavor and moisture - infact the taste improved!!! Deli -cious-mo