Pineapple Zucchini Bread

If anything, I can grow zucchini.  We've hardly bought any vegetables this summer because the squash garden runneth over has been a blessing.

This is another one of a series of zucchini recipes that I classify as a winner.  By making a butter to go with the pineapple zucchini bread it's over the top good.



Pineapple Zucchini Bread with pineapple butter

Pineapple Zucchini Bread with Pineapple Butter

3 eggs
2 cups shredded zucchini (I didn't peel it this time)
1 cup vegetable oil
1 20 oz crushed pineapple, divided (1/2 is for the butter) and really, really drained.
2 t. vanilla
3 cups flour
2 cups sugar
2 t. baking soda
1/2 t. baking powder
1 t. salt
1 1/2 t. cinnamon
3/4 t. ground nutmeg
1 cup chopped pecans

1/2 cup butter, softened (This is for the pineapple butter)

Preheat oven to 350 degrees.  Line bottom of 2 loaf pans with waxed paper and spray pans with cooking spray.

Mix eggs, zucchini, oil, 1/2 of the can of pineapple, and vanilla.  Set aside.

Combine the dry ingredients and add to the egg mixture.  Mix well.

Poor into prepared pans and bake for 60 minutes or until a toothpick comes out clean.

While the bread is baking, mix the other 1/2 of the pineapple with butter.  Refrigerate until ready to use.

Serve the butter on the side with the bread.  It's yummy.




More zucchini recipes to come,  lol

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