Zucchini Bread with Crushed Pineapple

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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

Ingredients

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

3 eggs

2 cups sugar

3 teaspoons cinnamon

3 cups flour

1/2 cup chopped raisins (optional)

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Instructions

  1. Preheat oven to 325 degrees.
  2. Grease and flour two loaf pans.
  3. Mix all ingredients.
  4. Pour into loaf pans.
  5. Bake approximately 50-60 minutes.
  6. Eat immediately or freeze for later.

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12 comments

  1. The Belmont Rooster · August 10, 2013

    You just had to do that!!! Thanks for the recipe!

    • Arlene Poma · August 10, 2013

      You’re welcome! A friend of mine gave me a recipe for zucchini bread with avocado. Who would have thought of that?

      • The Belmont Rooster · August 10, 2013

        Avacado!

      • Arlene Poma · August 12, 2013

        I’ll have to try this recipe for its “surprise” ingredient! Just curious on what an avocado will bring to the mix!

  2. marlenebertrand · August 10, 2013

    Yum! It looks so scrumptious! You caught me with this recipe, Arlene. Anytime I see, “Step 3 – Mix all ingredients”, That’s my kind of recipe.

    • Arlene Poma · August 10, 2013

      Marlene, I announced to everyone that I have retired from baking things like cookies and cakes. I may weaken around Christmas. My husband and I certainly don’t need all that high-calorie sweetness hanging around our home and our waistlines! My blood red Kitchen Aid mixer sits on a high shelf and waves at me from time to time. I do prefer batter that I can mix with a spoon! And who wants to bake or cook in this heat?

      • marlenebertrand · August 10, 2013

        Oh, you are so like me. My baking days are almost over. I have deleted wheat from my diet. I’m learning how to bake with alternative flours like bean flour and rice flour. It’s difficult because the dry-to-wet ingredient measures are different than with wheat flour. But, every now and then, when I see a recipe that is as easy as your Zucchini Bread, I just have to try it and simply eat smaller portions.

      • Arlene Poma · August 12, 2013

        You are so ahead of the game, Marlene. I know nothing about alternative flours. All I know is that it takes me a long time to use the plain white flour that I have. The thrill of baking the fattening goodies is gone. If I have a “baking fix,” I’ll read a blog and admire the photographs.

  3. ChgoJohn · August 10, 2013

    I’ve seen a number of zucchini bread recipes but this is the first that used pineapple. Love your idea of freezing it by the slice. That’s so much better for me, especially if the recipe makes 2 loaves. That’s a lot of zucchini bread for 1 person. 🙂 Thanks for sharing your recipe.

    • Arlene Poma · August 12, 2013

      You’re welcome! My mom used to make carrot cake and carrot cake cupcakes. I remember her using canned pineapple in the batter.

  4. Pingback: Zippy Zucchini Bread | What's On the Stove?
  5. Lore · May 14

    That’s the pefecrt insight in a thread like this.

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