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

Linking up with:

debbie-debbiedoos

Chocolate Zucchini Bread

Our garden has been providing us with an overabundance of zucchini this year.  I'm one of "Those" people.  You know, the kind you act like you don't see because I probably am going to try to unload some zucchini or squash on you.

We've had zucchini every which way and then some this year.  I have a freezer full of shredded zucchini to make this recipe all year long.  You will love this one. 

Chocolate Zucchini Bread

Super Moist Chocolate Zucchini Bread

2 cups sugar
1 cup vegetable oil
3 eggs
3 teaspoons vanilla
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups shredded zucchini

Preheat oven to 350 degrees.

Mix sugar, oil, eggs, and vanilla in large bowl until blended well.  Combine all dry ingredients and slowly mix into sugar mixture until well blended.  Stir in zucchini.

Pour into two loaf pans sprayed with cooking spray. (I like to put waxed paper in the bottom of the loaf pans so the bread comes out without sticking.  Just peel the paper off when it comes out of the pan.)

Bake 55-60 minutes or until a toothpick inserted in the middle comes out clean.  Cool 10 minutes in pan before cooling bread on wire racks.

I think nuts and chocolate chips would be good in this, but it's extra good just as it is.


Maybe I'll just make my friends bread and quit throwing vegetables at them,

Linking up with: