Monday, February 14, 2011

Zucchini Bread

This is such a yummy bread- a great recipe for when you need to use up some zucchini. If you don't have a need for 2 loaves of bread, you can freeze the other loaf or bring one into work to share or give one to a friend or neighbor. It is even better the next day after baking.

Think of this recipe for those persons in your life who are picky veggie eaters.


3 eggs
1 cup oil
2 cups sugar (I used part brown and part white granulated sugar)
2 tsp vanilla extract
2 cups shredded zucchini
1 can (8 oz) crushed pineapple, drained
3 cups flour (I used part white whole wheat and part white all purpose flour)
2 tsp baking soda
1/4 tsp baking powder
1- 1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 tsp salt
1 cup each chopped dates and nuts (or may substitute raisins)

Beat eggs, oil, sugar and vanilla together until creamy. Sift together the dry ingredients and add by thirds into the liquid, mixing well between each addition. Fold in the nuts and dates. Pour into 2 greased loaf pans.

Bake in a preheated oven at 350 degrees for approximately 1 hour- if using a 5x15 inch sweet bread pan, check it at approximately 50 minutes. If using the traditional bread pans, the bread will be higher and need a little longer to bake. Therefore, lower the oven temperature to about 325 degrees and bake a little longer. Bread is finished when it is set and knife or toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes, then turn out of pan and finish cooling on rack. Store wrapped up in the refrigerator if not eating in the next day or two.

Pineapple Zucchini Bread on Foodista


  1. Such a beautiful bread! Love the addition of pineapple in them. Yummy....

  2. Yum, I love zucchini bread! Thanks for sharing the recipe =)


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