Zucchini Bread Recipe

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Zucchini Bread

Tina Schmittgens

By
@StarBaker

Everyone in my family just loves this extaordinary bread! The "secret" ingredient crushed pineapple is what makes this bread so scrumptious and moist! Go ahead and give it a try; you will be absolutely amazed!


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Comments:

Serves:

2 8x4x3 inch pans

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 c
all purpose flour
3 tsp
baking soda
1 tsp
salt
1/2 tsp
baking powder
3/4 c
finely chopped pecans
3
eggs
2 c
sugar (granulated)
1 c
vegetable oil
2 tsp
vanilla extract
2 c
shredded zucchini
1 8oz. can(s)
crushed pineapple (well drained)

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Combine dry ingredients and pecans. Set aside.
3
Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy.
4
Stir in zucchini and pineapple.
5
Add dry ingredients to the mixing bowl, stirring only until moist. (Over mixing this step will result in a heavy, dry, and compact bread!).
6
Spoon batter into 2 well greased (I use shortening)and floured (sides too) loaf pans.
7
Bake at 350 degrees 1 hour or until done. ( I use a toothpick inserted in the center and watch for the sides to pull away from the pan a little).
8
Cool 10 minutes in pan. Turn out on wire rack and cool completely. Enjoy!!

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Low Fat, Dairy Free
Other Tag: Healthy