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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s