• Cooking Time: 45-50 bread, 15-20 muffi
  • Servings: 20
  • Preparation Time: 20 minutes


A favorite older cousin, Adele K., always like to make this recipe during zucchini season. Many times I would sit at her table in Odebolt, Iowa and enjoy a muffin and some coffee. As I write this, she is 96 years old. Thank you for so many old family memories you shared with me over the years. Thank you, Adele, for the starters of my rhubarb patch, lilacs and peonies.


  • 3 eggs
  • 1 2/3 c. sugar
  • 3/4 c. oil
  • 1 t. vanilla
  • 3 c. flour
  • 1 t. baking soda
  • 3/4 t. salt
  • 1 t. baking powder
  • 2 c. grated zucchini
  • 1 c. crushed pineapple, drained
  • 1/2 c. nuts, optional


  • Beat eggs until fluffy. Add sugar, oil and vanilla and beat well. Sift and blend in flour, salt, soda and baking powder. Stir in zucchini, pineapple and nuts. Pour into two greased and floured loaf pans or muffin tins. Fill 2/3 full. Bake at 325 degrees F. for 45-50 minutes for bread, or 375 degrees F. for 15 to 20 minutes for muffins.

Categories: Fruit Bread 

Author Credit: Adele K.

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