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.


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