We’ve been making this recipe since 1973, and my daughter finally came on board with it after trying it, then we told her it had zucchini in it. Makes a great light, make-ahead breakfast for a crowd, and goes well with a 4:00pm cup of tea. -E
3 cups flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1 and 1/2 t. cinnamon
3/4 t. nutmeg
1 cup vegetable oil
2 cups sugar
2 t. vanilla extract
2 cups coarsely grated zucchini, wrung dry in clean kitchen towel
8 oz. crushed pineapple, with juice
1. Preheat oven to 350 degrees F. Place three 8×4″ bread pans on a baking sheet and spray with cooking spray (2 lb. size).
2. Sift together flour, baking soda, salt, baking powder, and spices. Set aside.
3. Beat eggs in a stand mixer fitted with paddle attachment until light in color.
4. Beat in the oil, sugar, and vanilla.
5. Lower the speed of the mixer and stir in zucchini and pineapple.
6. Stir in dry ingredients with wet ingredients until just combined. Do not over mix.
7. Divide the batter evenly into the three loaf pans. Bake 45 mins. to one hour until a toothpick comes out clean. Do not overbake.
Yields three 2lb. or one 9×5″ bread loaf.
My father would also add 3/4 cup each of raisins and chopped nuts. One way that I divide the batter evenly is to use a kitchen scale, about 530 grams of batter each into the three pans usually works well.
These loaves also freeze well. I always make sure to have one ready to come out of the freeze when my son-in-law comes to stay! -E
© 2020, Blue Willow Kitchen