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!

Rating:
★★★★★ 3 votes
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)

Step-By-Step

1Preheat oven to 350 degrees
2Combine dry ingredients and pecans. Set aside.
3Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy.
4Stir in zucchini and pineapple.
5Add dry ingredients to the mixing bowl, stirring only until moist. (Over mixing this step will result in a heavy, dry, and compact bread!).
6Spoon batter into 2 well greased (I use shortening)and floured (sides too) loaf pans.
7Bake 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).
8Cool 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