I love making quick breads, don’t you? They’re such a breeze to whip up and always go over well when I bring them to work, friends or family. To me, nothing quite says “I like you” than bringing someone a loaf of homemade bread. With the holidays approaching, quick breads are one of my favorite foods to make when I’m attending a party or event. They don’t require the extra time to rise, roll or form like a yeast bread and most quick bread recipes allow themselves to easily be doubled or tripled to make a lot at once. I frequently use my mini 3″ x 5″ loaf pans to make lots of mini breads at once, which is great for giving as gifts this time of the year. Put them in a cellophane bag and tie with a cute ribbon and voila! instant gift!
This is one of my favorite quick bread recipes and overall favorite one for zucchini bread. It’s super moist and flavorful and reminds me of the upcoming start of Fall. The pineapple adds extra sweetness without adding extra refined sugar and the cinnamon helps give it a warm and homey touch, if that makes sense? Plus I love seeing the green flecks of zucchini running through it. It reminds me that while I wouldn’t call this “health food” it at least adds a few extra veggies to help count towards your daily total. Another great thing about this recipe too is that you don’t have to squeeze the moisture out of the zucchini like you do for so many recipes which include it. Just shred it with a grater and toss into the wet ingredients, it’s as simple as that.
So the next time you see some zucchini at the store, why not pick up a few and make some of this wonderful bread. Whether you give it as gives or just enjoy it yourself, you won’t be disappointed.
- 3 eggs (room temperature)
- 1 cup oil (I used vegetable)
- 1¾ cup sugar
- 1 tsp. vanilla extract
- 2 cups zucchini shredded (1 large zucchini)
- 1 (8 ounce) can crushed pineapple
- 3 cups all purpose flour
- ½ tsp.baking powder
- 2 tsp. baking soda
- ½ tsp. salt
- 1½ tsp. cinnamon
- ¼ tsp. nutmeg
- Pre-heat the oven to 350 degrees. Grease 2 8"x4" loaf pans
- In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl whisk together the eggs, oil, sugar and vanilla. Once combined, stir in the zucchini and pineapple.
- Slowly fold the flour mixture into the wet ingredients until combined. Be careful not to over stir.
- Pour it into the prepared pans. Bake for 50 minutes, or until top is brown and center is cooked through when tested with a toothpick / skewer
- Let the loaves cool on a wire rack for 10 minutes then remove them from the pans and finish cooling on the wire rack