Monday, August 10, 2015

Zucchini Bread

The summer sunshine and warm weather bring a bounty of fresh fruits and vegetables this time of year.  When I was growing up, my mother would make several batches of zucchini bread each summer, utilizing the vegetables from my grandmother's garden. When I got married I continued the tradition of making this sweet summer treat for my own family. There are a lot of versions of zucchini bread  around, but this recipe that was given to us by a family friend, is the one that my husband and kids seem to like the best.  It freezes well, so you can make it often while zucchini is plentiful and have it available throughout the year. This may not be the healthiest way to eat your veggies, but it is certainly delicious... whether served with a warm cup of tea for breakfast or with a tall glass of milk for dessert!

2 cups all purpose flour
2 tsp baking powder                                                              
1 tsp salt
2 tsp cinnamon
1 tsp baking soda
4 eggs
1 cup white sugar
1 cup brown sugar
1 cup of oil 
2 tsp vanilla
1  4 oz can crushed pineapple, well drained
2 cups of shredded zucchini

Preheat oven to 350° 
Grease and flour 2 loaf pans OR 1 bundt pan
Thoroughly squeeze and drain shredded zucchini, and then dry with paper towels
Shift the flour, baking powder, salt, cinnamon and baking soda together into a large bowl
In a separate bowl, beat the eggs, sugars, vanilla and oil together, then combine with the dry ingredients, blending well.
Add in the pineapple and zucchini till well blended
Pour into prepared pans and bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.



  1. I love zucchini bread, and this one sounds so good and moist!

    1. It is moist Nancy, and everyone I have given it to has enjoyed it. I hope you'll give it a try. Thanks for stopping by and taking the time to comment.

  2. This looks delicious! I love that there is pineapple in it, too! Thanks for sharing the recipe. I usually get a few zucchini given to me this time of year!

    1. I have a few zucchini bread recipes, but this is the one my family seems to like the best, so I hope you'll give it a try. I must admit, I've had a hard time finding the 4oz cans of crushed pineapple in the store this year, so I had to get a larger can and estimate the amount to use. Can't complain about having a little extra pineapple to snack on though;)

  3. Hi Dorene! I have a favorite zucchini bread recipe too but your version with pineapple looks delicious. I bet it is super moist too!

  4. It is moist Ann. It's always good to have a variety of zucchini recipes on hand for when there is an abundance of this vegetable. I must admit however that our zucchini plants are not producing as much as usual this year, though the other veggie plants are making up for them. Luckily, my dad shared his bounty of zucchini with us.

  5. Dorene,
    I think this is the same zucchini bread recipe I have , minus the pineapple. I hope to make some this week as this is the week where I am off 3 days in a row,. I am still on my cleaning and purging binge and finished the Kitchen and the upstairs bathroom. We will be having some cooler temps. so I need to get out in the garden and pull out some of the dead stuff and trim and clean up a bit. When it was in the 90's last week, I was not leaving the air conditioned house.....
    Thanks so much for dropping by!

  6. Enjoy your days off Deb, and have fun baking! It sounds like you are being super productive with the extra time your new work schedule is giving you. My family and I were away last week, and our yard and garden are showing some signs of neglect. Therefore, I'll be out pulling weeds and pinching off dead leaves this week too. The season is winding down however, so I intend to savor each moment in the garden and each bloom or veggie that is produced. Thanks for taking the time to stop by and comment.