WITH PINEAPPLE CREAM CHEESE SPREAD

Good friends share recipes and I have so many friends that love to share their handed-down recipes. Most of these recipes were prepared with as much love as there was flour in the mixture.

My friend Kathleen is a nurse. Our paths have crossed over our healthcare careers. For many years her mom, Katie, was a caterer. She provided elegant wedding cakes that were baked with love and tenderness. She designed each wedding cake specific to the bride and groom. So much affection and love for her artistry. Katie’s business was her passion to have every couple in awe at their reception and all of the guests exclaiming their delight.

For twenty years, Kathleen and her siblings helped their sweet Mom, Katie, with her many events. Kathleen learned many tricks of the trade regarding the preparation and presentation of party foods. You can tell from Ms. Katie’s picture that she was meticulous and loving.

When I began searching for a good zucchini recipe, I got an immediate response from Kathleen. Her Mom made a Zucchini Bread that included pineapple and she used a pineapple cream cheese dip as a spread. At times, she would cut think slices and use the spread between two slices like a “sandwich.” Now that was a treat.

The recipe is not complicated and this one makes two nice loaves. I have never eaten zucchini so this was a new experience and how I got going…

Starting with the zucchini of which I was totally unfamiliar. …

• Wash it well
• Cut off the ends
• Split vertically, from one long end to the other.
• Grate in a bowl.
• Put in strainer and let water drain off

I drained the pineapple at the same time. There is enough water left in both after draining to keep that bread moist and good.

The recipe bakes two beautiful loaves. The spread is akin to having a delicious icing on a cake.

My thanks to Kathleen for sharing this wonderful recipe of her Mom’s. Like my Mom, they are gone but are forever in our hearts. Let us know if you try this recipe. It is certainly a keeper.

Yield: 2 loaf cakes ( 9x5)

KATIE'S ZUCCHINI PARTY BREAD

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Rich, sweet bread with pineapple cream cheese spread

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

ZUCCHINI BREAD

• 2 cups grated zucchini (abt 3-4)
• 1 small can 8 oz, crushed pineapple, drained
• 1/2 cup chopped pecans
• 3 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup canola oil
• 3 eggs
• 2 cups sugar
• 2 teaspoons vanilla

CREAM CHEESE SPREAD

• 1 pkg 8 oz Cream Cheese, room temperature
• 1/2 cup powdered sugar
• 1 small can 8 oz, crushed pineapple, drained
• 1 teaspoon almond

Instructions

ZUCCHINI BREAD

Preheat oven to 350 degrees. Prepare two loaf pans with nonstick spray.

Grate 3-4 zucchinis. Set in a strainer over a bowl so some of the water can be drained away.

Open and pour the pineapple in a strainer over a bowl to drain the juice.

Chop 1/2 cup pecans.

Whisk the dry ingredients in a large bowl, flour, soda, baking powder, salt, and cinnamon. Set aside.

In a mixing bowl, add eggs, oil, and sugar. Beat well.

Add the dry ingredients, beating on slow. Then begin adding all of the zucchini, pineapple, nuts and vanilla

Pour into the two loaf pans.

Fold heavy dishtowel and place on the counter. Tap your pan on the folded dishtowel to release some of the air bubbles.

Bake about 55 minutes. Cool about 10 minutes in the pan and flip onto a cooling rack.

Cool completely.

PINEAPPLE CREAM CHEESE SPREAD

In a mixer beat the cream cheese until smooth. Add sugar and beat well.

Add the pineapple and flavoring.

Notes

Zucchini must be grated, not chopped.

Save the water from the zucchini. It is great added to soups.

Save the pineapple juice either to drink or add as the liquid to a yellow cake mix.

These loaves can be be made ahead and frozen.

For parties, you can slice the bread and put the spread between two slices and have a little sandwich.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 39mgSodium: 292mgCarbohydrates: 43gFiber: 1gSugar: 27gProtein: 4g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Cooking is love made visible.”

-Anonymous