Our two zucchini plants continue to produce. This summer, my job is to find zucchini recipes and test them.
There are so many ways to prepare zucchini bread, and I am always looking for a recipe that will give me moist zucchini bread or cupcakes. I freeze this bread in slices so that I can include them in Mister Jack’s lunch. He says by the time he’s ready to eat lunch at work, the bread is defrosted. At home, I take a slice out of the freezer and put it in the microwave for a minute. If I have cream cheese, I’ll top the zucchini bread with a generous spoonful before spreading it around. Add a cup of coffee, and this is a lazy retired woman’s breakfast or snack.
Zucchini Bread with Crushed Pineapple
2 cups shredded zucchini
1 – 20 oz. can crushed pineapple with pineapple juice
1 cup vegetable or canola oil
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons vanilla
1 cup chopped nuts
2 cups sugar
3 teaspoons cinnamon
3 cups flour
1/2 cup chopped raisins (optional)
- Preheat oven to 325 degrees.
- Grease and flour two loaf pans.
- Mix all ingredients.
- Pour into loaf pans.
- Bake approximately 50-60 minutes.
- Eat immediately or freeze for later.