Pineapple Zucchini Bread
CATEGORIES
INGREDIENTS
  • 2 cups zucchini, shredded (uncooked and unpeeled)
  • 1 cup canned, crushed pineapple, drained
  • 2 cups granulated sugar
  • 3 lg. eggs
  • 1 cup oil
  • 1 tsp. vanilla extract
  • 3 1/2 cups flour
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. salt
DIRECTIONS
  1. Grease and flour 2 loaf pans. In a large bowl combine sugar, eggs, oil, and vanilla and mix with wooden spoon. Add zucchini and pineapple, stirring until well combined. In another bowl combine flour, cinnamon, baking powder, and salt. Gradually stir flour mixture into wet mixture until flour is fully incorporated into batter. Pour batter evenly into prepared pans and bake in preheated 350 degree oven for one hour or until knife inserted in bread comes out clean. Cool bread for 10 minutes, then remove from pans and let cool completely before cutting
RECIPE BACKSTORY
One year my parents were very successful with zucchini in their garden, in fact, the whole neighborhood was rolling in zucchini that year. We ate so much zucchini bread that if we saw one more loaf of it we would be sick. That's until one of our neighbors brought over a loaf of the most wonderful pineapple zucchini bread. We begged him for the recipe and have been making it that way ever since. It's so moist and delicious.