I love to share my passion for baking through easy and delicious recipes.
Every Garden Needs a Zucchini
Sorry that I do not recall where I got this recipe from, but it has stood the test of time for me and my family and my prolific zucchini plants. Every year, I wonder if I should plant two or three plants. Every year, one would have been enough! Such giving plants. They always supply us with enough zucchini for weeks and weeks.
Zucchini Plants Are Easy to Grow!
This recipe is one of our favorites because it goes well with breakfast, lunch, and dinner! And snack time, too! Delicious by itself or topped with butter or even ice cream.
The pineapple is the secret ingredient that helps it stay so moist. Do not attempt to make this without it!
You can grate the zucchini in season and freeze it so that you can have this bread in the middle of winter! Just grate and put flat in a freezer bag.
You can freeze the bread after it has cooled, too. It keeps well wrapped in foil for probably a week—not that I know that for sure because it never lasts more than a few days at my house! Enjoy . . .
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
2 medium loaves
This recipe makes two regular loaves of bread. Divide the batter evenly between two lightly greased pans. You can also divide between several mini loaf pans or cupcake pans.
- 3 eggs
- 3/4 cup oil
- 1 1/2 cup sugar
- 1–2 teaspoona vanilla
- 3 cups flour, sifted
- 2 teaspoona soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 2 cups zucchini, shredded
- 1 (8 oz.) can crushed pineapple, drained
- 1 cup nuts, chopped
- 1 cup raisins, optional
- Pick a zucchini from the garden (or the store).
- Peel the green skin off the zucchini. Then shred the inside into a bowl—enough to make 2 cups.
- Mix liquid ingredients with sugar.
- Add dry ingredients, mixing well.
- Stir in the zucchini and pineapple and nuts.
- Pour into 2 loaf pans or 4 mini loaf pans.
- Bake for one hour at 350 degrees.
- The zucchini plant spreads out in the garden and can cover a 3-4 foot diameter circle. Check the plant every day or two once the fruit starts growing. If you see a small fruit one day and then wait a week to check on it, you may find a monster has grown fast!
- Move the big leaves apart because those green delights can hide in the camouflage. Just wash zucchinis in cool water and use fresh or freeze for later.
- A box grater works great because you can hold the grater in one hand and the zucchini with the other.
- Bake the bread just till it cracks on the top. Too long will start to dry it out.
- After the bread cools, use a table knife to slip all around the edges between the bread and the pan. Tilt pan upside down and knock on the bottom with the dull side of the knife, and when all is right with the world, your bread will slide out nicely.
- You can add a handful of chocolate chips to the batter if desired.
Rate the Moistness of This Bread
Arlene on August 21, 2018:
This is a very old receipe. Just love it. Can put 1 tsp of ground cardamom in it.
Excellent. So glad i found this recipe. .going to make it next week
farmloft (author) from Michigan on July 04, 2012:
Steph, thanks for stopping by...I'd say more but I've got to wash my loaf pans - one less zucchini in the house!
Stephanie Henkel from USA on July 04, 2012:
This looks like a wonderful recipe for zucchini bread. I think the pineapple would make it especially moist, and the photograph is mouth watering! I want some now! :)
By the way, I love my hand grater, old fashioned or not, and use it for many cooking projects!