Crushed pineapple adds sweetness and moisture to classic zucchni bread.
Every summer we are blessed with more zucchini than we know what to do with!
This zucchini bread recipe is one of my favorites from my childhood.
Elise Bauer
It’s a wonderfully moist and sweet quick bread!
The original recipe calls for 2 cups of sugar for 2 loaves.
I’ve cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet.
Elise Bauer
But I think I prefer it best with a little more, 1 3/4 cups of sugar.
More zucchini yields a moister loaf.
Prepare 2 buttered 5 by 9 inch loaf pans.
Elise Bauer
In a mixer, beat eggs on medium speed for one minute.
Add the sugar and beat for one more minute.
Add the oil and vanilla; continue beating mixture until thick and foamy.
Elise Bauer
Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
Divide the batter equally between the two loaf pans.
Bake at 350F for 55 minutes or until a wooden pick inserted in to the center comes out clean.
Elise Bauer
Cool in pans for 10 minutes.
Turn out onto wire racks to cool thoroughly.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
