Moist and delicious zucchini bread, a quick bread made with fresh grated zucchini and crushed pineapple.
The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3 eggs
- 1 3/4 cups sugar
- 1 cup olive oil
- 2 teaspoons vanilla
- 2 to 3 cups coarsely grated zucchini
- 1 can (8oz) crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 cup golden raisins (optional)
1 Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
2 In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3 In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
4 A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
5 Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.