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!

Ingredients:
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

Directions:
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.

Enjoy 

Linking with:
Hope in Every Season
Best DIY Projects and Recipe Party
Thursday Favorite Things Blog Hop
Tabler Party Of Two