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Zucchini Bread

July 17, 2011

I’ve been meaning to do this post for ages. I actually uploaded this pictures to flickr in March!

Today is the perfect baking day here. While the rest of the US is having scorching hot temps, we are having a rainy grey day. Remember the massive zucchinis? Well, we still have some in the freezer, so we decided to pull some out for a day like today. (I haven’t even got blooms on my zucch plants, let alone zucchinis.)

Zucchini Bread

I usually do them in normal loaf pans (2 loaves per batch) but I have been also known to sprinkle a bundt pan with sugar and do the whole batch that way. If you wanted to be super fancy drizzling a little glaze over the top would make it more cake like.

Zucchini Bread

I’ve always received lots of compliments on this particular recipe. It is never dry and always well spiced. Don’t let the pineapple turn you off. It’s there for moisture and is not a strong flavor in the bread at all. When you have the zucchinis already grated it goes together super quick. The recipe also freezes well so make some ahead. Hope it serves you well!

Zucchini Bread
from my old neighbor in Albuq. Nita

  • 3 eggs
  • 1 c. vegetable oil
  • 2 c. sugar
  • 2 tsp. vanilla
  • 2 c. coarsely grated zucchini
  • 8 1/4 oz can crushed pineapple
  • 3 c. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 c. chopped nuts

Set oven to 350°. Grease and flour two 5×9 loaf pans. Beat eggs. Add oil, sugar and vanilla, beat until thick and foamy. Stir in zucchini and well drained pineapple. Stir in all dry ingredients. Stir gently into zucchini mix until well blended. Divide dough between loaf pans. Bake for 1 hour or until toothpick comes out clean. cool in pan 10 minutes then remove to rack.

Variations: I love using 1 c. wheat flour and 2 c. all purpose. I’ve also often reduce the sugar in this one. First, by accident (only put in 1 cup) and now I almost always make it with 1 1/2 cups of sugar. Today we ran out of nutmeg, so we’re trying a little cardamom instead.

Ooo! It’s smelling good now. Can’t wait for it to come out of the oven. :)

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4 Comments leave one →
  1. July 25, 2011 6:14 pm

    That’s a good looking recipe!! The crushed pineapple sounds SO good!

  2. July 31, 2011 9:49 pm

    nom! i purposely brought home some from the market last week. i have grated batches prepped and put up in the freezer so I can make more fresh bread in the winter. and i made two loaves this afternoon. this recipe also appears to work with whatever flours one has in the pantry. in my case it was 1c AP, 1c WW, 1c gluten-free mix. :)

  3. October 5, 2011 8:01 pm

    Thanks for the recipe, that was delicious and my partner liked it too :)

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