Zucchini Pineapple Bread
Posted By FarmerJ on January 26, 2011
Our dear friend V-dub sent this recipe to me ~ she knows I am married to a man who loves his treats…and, she’s got one, too. We’d given V-dub and her treat-lovin’ man a baseball-size zucchini from the summer’s garden during our visit in November. This recipe is how she used some of that zucchini. It’s tried and true. And, it’s absolutely delicious.
Zucchini Pineapple Bread
3 Eggs
1 cup Vegetable Oil
2 cups Granulated Sugar
2 tsps Vanilla
2 cups Zucchini; coarsely shredded
1 (8.5 oz) can Crushed Pineapple; well drained
3 cups Flour
2 tsps Baking Soda
1 tsp Salt
1/2 tsp Baking Powder
1-1/2 tsps Cinnamon
3/4 tsp Nutmeg
1 cup Chopped Nuts or Currants
Cream together the eggs, oil, sugar, and vanilla. Stir in the zucchini and pineapple. In a separate bowl, combine the remaining ingredients. Stir the dry ingredients gently into the zucchini mixture until just blended. Divide the batter into 2 greased and sugared 5 x 9 loaf pans. Bake at 350 degrees for 1 hour. Cool in pans for 10 minutes, and then turn onto a rack.
Note: This can also be baked in one 9 x 13 cake pan for approximately 45 minutes.
Now, I will tell you that I fudged a little and I took the lazy girl’s path when I made our batch of bread.
- I used shredded zucchini from the freezer, that was originally 5 cups fresh. When it was thawed and drained, it was just about 2 cups.
- I used a jar of our Crushed Zucchini Pineapple that I’d canned in the summer of 2009. It’s basically zucchini that has been magically morphed into pineapple. What could be more perfect for Zucchini Pineapple Bread than Zucchini Pineapple, I ask you?! I used the entire pint jar.
- I forgot to add the nuts.
- I didn’t mix all the dry ingredients in a separate bowl and then add it to the zucchini mixture. I just dumped each dry ingredient into my bowl and then gently stirred it all until it was just blended.
Even with not following the directions, this bread turned out incredibly tasty! It’s so moist, it will melt in your mouth. Grab a cup of your favorite hot tea, and you’re in for a wonderful treat. We’re enjoying nibbling on one loaf here at home, and I sent the other loaf with Darling Husbie to share with his fellow soldiers. He reported back that the loaf was devoured in a few short minutes.
Thank you, V-dub! This one is definitely a keeper! ♥
About The Author
Hm…I saw the title of this one and I was excitedly hoping it was a recipe for a bread made just with zucchini pineapple. Silly me, I made heaps of the stuff, but didn’t freeze any shredded zuchhini. I have dried zucchini, but I’m thinking that might turn out disastrous.
I’m seriously considering giving this one a try but using only the zucchini pineapple, and draining it where needed.
Or…maybe I’ll just make a ‘pineapple’ upside down cake, heehee.
Love to you and yours!
Hmmm I wonder if I will get more than 1 zucchini off my plants this year…
It sounds good, how did your treat loving man like it???
hugs
m
Laura, I do believe this recipe would turn out fabulously with just the ‘crushed’ pineapple zucchini. I would use two pints of it if you’re not adding any of the plain zucchini. There’s really no reason why it wouldn’t turn out absolutely delicious!
I hope you’re able to get more than one zucchini this year, too, Mel! With you being home now, perhaps you will have more time to tend to your garden like you want.
My treat-lovin’ man has been enjoying the bread ~ but I’ve limited his intake…trying to support him in his weight loss challenge, and all. Heehee! Apparently, the loaf I sent to the flight facility with him is still being talked about. Husbie returned from work yesterday and announced that more of the same is being popularly requested. Heehee! I have more than plenty of ingredients, so I’m planning to send at least a couple more loaves next week.