INGREDIENTS
2 cups self-raising whole-meal flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1 small zucchini, grated
1/2 pineapple, skin and core removed and chopped finely
1/4 cup raisins
1/4 cup extra virgin olive oil
3 eggs
1/4 cup milk
METHOD
1 Preheat the oven to 180°C. In a mixing bowl, combine the flour, sugar cinnamon and nutmeg.
2 In a separate bowl, whisk the eggs, oil and milk together.
3 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.
4 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.
5 Set aside for 10 minutes in pan before turning out onto a wire rack to cool.
6 Serve with remaining pineapple.
The Carousel thanks Dr Joanna McMillan from Australian Pineapples for this recipe.
