Do you have a garden? I would love a garden. I had one a few years ago. Truthfully, I wasn’t all that great at keeping up with the weeds. Not to mention, I’ve been so busy growing babies the last few years that my gardening aspirations sorta fell by the wayside. I know there are some of you out there that can do both. Apparently, I cannot!
Fortunately, I was lucky enough to be the recipient of a gorgeous zucchini from a friend (one who is able to bear children and grow vegetables simultaneously…darn her). I knew exactly what to do with it. Zucchini bread! This is my very favorite zucchini bread recipe. I have absolutely no idea where the recipe originated….I grew up with this zucchini bread…Mom, any idea? Wherever the recipe came from, it is the best that I have ever had. It is ridiculously moist and flavorful. I’m sure this is partially attributed to the zucchini, of course, but the addition of pineapple really gives it something extra special too. Also, this recipe makes 2 loaves…one to eat now and one to freeze. Or, if you’re like us, two to eat now! So, acquire a zucchini from wherever you can and make this bread! You totally won’t regret it.
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 tsp. vanilla
- 2 cups shredded, un-peeled zucchini
- 1 can crushed pineapple, well-drained (8 oz)
- 3 cups flour
- 2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- 3/4 tsp. nutmeg
- 1/4 tsp. baking powder
Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and baking powder. In a larger bowl beat eggs, oil, sugar, and vanilla until thick. Fold in zucchini and pineapple. Stir flour mixture into zucchini mixture until just well blended.
Pour into 2 greased 9×5 inch loaf pans. Bake for about 1 hour or until a toothpick comes out clean.
Have more zucchini? Try these!
Chocolate Zucchini Cupcakes @ Two Peas & Their Pod
Zucchini Pancakes @ This Homemade Life
Healthy Zucchini Brownies @ Baltic Maid