Pineapple Zucchini Bread

Ever have too much Zucchini harvested from your garden and you don’t know what to do with them?  Well how about giving this recipe a try?  Aside from grating the zucchini,  it’s an easy, throw together quick break that’s sure to become a family favorite.  It’s definitely my family’s!  😉


3 Eggs
1 cup Vegetable oil
1 1/2 – 2 cups Sugar (I used 2)
2 tsp. Vanilla extract
2 cups shredded Zucchini (squeezed tightly to remove excess water)
1 (20 oz. can) crushed Pineapples, squeezed slightly and drained
3 cups All-purpose Flour
2 tsp. ground Cinnamon
1 tsp. Baking soda
1/2 tsp. Baking powder
1 tsp. Salt
1 cup chopped Walnuts, optional

Preheat the oven to 350° degrees.  Lightly grease 2 loaf pans and then set them aside.











Wash your zucchini thoroughly well, removing any sap and dark areas.











Using a food processor with a grater blade or a manual grater; grate the zucchini into shreds.  Now, gather some of the zucchini shreds into your hands and “SQUEEZE” tightly to remove excess water.  Do this with the rest of the zucchini.  Set aside.











Now in a large mixing bowl, combine the eggs, oil, and sugar.  Beat until mixed thoroughly.











Add the cinnamon and vanilla paste or extract.  Mix well again.











Add the pineapples and zucchini; mix thoroughly.











Add the flour, baking powder, baking soda, salt and nuts.  Mix thoroughly to combine well.











Pour batter evenly into the prepared loaf pans, tap on counter to remove any excess air bubbles.  Place into the oven and bake for about 1 hour to 1 hour 5 minutes, or until cake tester inserted comes out clean.  Allow to cool slightly for about 10 minutes and then remove loaves to cool completely on wire rack.  Slice and serve.


ChamoritaMomma’s Manha Titiyas


Manha Titiyas!  Another island treat that’s yummy goodness all around…..


manha01 (16 oz. pkg.) frozen YOUNG coconut, thawed (reserve liquid)
1 can coconut milk
1 (10 oz. can) Coconut water (Use enough to thin the batter)
1 Tbsp. Vegetable oil
1 1/4 – 1 1/2 cups granulated Sugar, to taste
4 1/4 cups All-purpose flour
1/2 tsp. Salt

Begin by pouring the entire package of thawed manja and juice into a large bowl.  Using your hand, break the pieces of manha apart; if there are any large pieces of manha, break them into smaller ones.










Add the can of coconut milk, coconut juice, vegetable oil, sugar, and salt.  Stir to combine well.











Now, add the flour.  Stir the mixture until it becomes smooth and no traces of flour lumps are visible.











The batter should be thinner then pancake batter but thicker than a crepe batter.











For best results, use an open griddle, one with no sides to interfere with the flattening process.  Heat the griddle and brush lightly with vegetable oil.  Cut a piece of wax or parchment paper, lightly spray it with cooking spray, such as Pam.  Set this aside.   When the griddle has heated up, ladle on some of the batter.











Quickly place the sprayed side of the waxed or parchment paper down, facing the batter.  Using a large flat spatula or the bottom of a small frying pan, flatten the batter thinly as shown below.











Allow the titiyas to cook slightly.  Slowly peel back the waxed or parchment paper.  If it sticks, try removing it using a butter knife.  Peel it off completely and set aside to be reused again.  I used this same wax paper a few times before using a new one.











Allow the titiyas to slightly brown before turning it over.  Cook for a few minutes on the other side.











Remove and place on plate to cool before serving.  Repeat until all of the batter is finished.  Place any leftovers into a ziploc bag to store.

NOTE:  Make sure to spray the waxed paper each time you use it.  Once it begins to looked burned or overused, discard it and use a new sheet.