Every summer we are blessed with more zucchini than we know what to do with!
Even if we don’t happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons.
This zucchini bread recipe is one of my favorites from my childhood. It is adapted from a recipe in a 1974 Sunset magazine that has the oddly delicious addition of crushed pineapple in the batter.
It’s a wonderfully moist and sweet quick bread! The original recipe calls for 2 cups of sugar for 2 loaves. I’ve cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet.
But I think I prefer it best with a little more, 1 3/4 cups of sugar.
Zucchini Bread with Pineapple RecipePrint
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
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 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 Whisk together dry ingredients: In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3 Mix wet ingredients and sugar: 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.
4 Stir in grated zucchini and pineapple: Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
5 Combine dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.
6 Add the walnuts and raisins, blend gently.
7 Bake: Divide the batter equally between the two loaf pans. Bake at 350°F 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.
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