Zucchini Bread with Pineapple Bits
I never bake. I don’t like flour. It always manages to get all over the place. And I don’t like being exact with measurements. But, I did have this enormous zucchini that I picked from my garden today that I wanted to use. Everyone has been telling me, “Mare, make zucchini bread.” So, I took the plunge and did. And guess what? It came out pretty fine.
Preheat oven to 350°
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 3/4 cups white sugar
- 3/4 cups light brown sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 8 oz. pineapple bits or crushed pineapple, drained
- 2 cups grated zucchini
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a large bowl, mix oil, eggs, vanilla, sugars, cinnamon, and nutmeg. Stir in pineapple and zucchini. Fold flour mixture into zucchini mixture. Blend well.
Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake in oven at 350° for about 1 hour or until toothpick inserted in center of loaf comes out clean.
Cool on wire racks for about 20 minutes. Remove from pan. Cool some more. Slice and serve.