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RICH AND MOIST ZUCCHINI BREAD
Zucchini Bread was unheard of just a few decades ago. Today, it gives Pumpkin Bread and Banana Bread a “run for the money” in popularity. This was my aunt’s recipe for Zucchini Bread, and she always had this on hand when we came for a visit. The secret ingredient that keeps it so moist and adds flavor is pineapple. I could make a meal on this. It’s also great topped with vanilla ice cream. And even for breakfast! Since zucchini is a vegetable that tends to “over-produce,” it is great to be able to use it in both sweet and savory recipes.
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 cup chopped walnuts or pecans
Combine the above ingredients and set aside.
3 eggs, beaten lightly
2 cups sugar
3/4 cup cooking oil
2 teaspoons vanilla
Beat the above ingredients until creamy.
1 (8 ounce) can crushed pineapple, undrained
2 cups peeled and shredded zucchini.
Add the pineapple and zucchini to the egg mixture and stir till blended. Add all this to the rest of the ingredients and stir only until moistened.
My aunt always left a very tiny bit of the green peel on the zucchini because she liked the way the shreds looked in the batter. If the batter seems to be a bit thin, add a little more flour.
Baking time might vary depending on your oven. Pour batter into greased and floured pans and bake at 350 degrees. It makes 2 large loaves. If 9 by 5 by 2 inch pans are used, bake 1 hour. If 7 by 3 1/2 by 2 inch pans are used, bake 45 to 50 minutes. You can also use smaller pans and bake 30 to 35 minutes. If a Bundt cake pan is used, bake for 45 minutes.
Variations: Instead of zucchini you can use:
Apple Bread: 2 cups peeled and shredded apple
Sweet Potato Bread: 2 cups peeled and shredded sweet potato
Carrot Bread: 2 cups peeled and shredded carrots
My aunt used to call this recipe “All Season Bread” because of the possible ingredient variations.
HAPPY BAKING! Susan