26 January 2012

Pineapple Zucchini Bread: An unexpected + delightful Discovery

There’s something special about zucchini bread. Is it the shifty look that you get from a curious pal, seemingly scolding you with, “No thanks, I don’t like veggies hiding in my sweet treats” or that you are just suspicious of all words that start with the penultimate (i.e. most pretentious) letter in the alphabet?  Well, fear not!  This recipe is for your nay-sayin’ pals as well as all of the veteran, zucchini-bread fans.  The pineapple is the unexpected delight, keeping this bread sweet (but not in excess) and moist (while still maintaining firmness) all the live-long week.  Well, maybe not a week…it will be devoured quicker than you can say, “Zacharia Zebra played the zither as he twirled -
zigging and zagging all ‘round the world!  In fact, it didn’t last long enough for a photograph!  One loaf went to the teacher’s lounge, and Mr. Trek + I snorkled down every last crumb of the second loaf within just a few days!  There’s an excellent shot of the treat over at Simply Recipes, if my step-by-steps aren’t enough to inspire you to immediately put this in your oven and bake it!

Simply Recipes – Zucchini Bread with Pineapple

3 eggsJanuary2012 019

1 cup olive oil

2 cups sugar

2 teaspoons vanilla

2 cups coarsely grated zucchini

1 can (8oz) crushed pineapple, drainedJanuary2012 038

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamonJanuary2012 048

3/4 teaspoon nutmeg

1 cup chopped walnuts

1 cup raisins


Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield:  2 loaves.

Adapted from a 1974 Sunset Magazine recipe, quoted on Simply Recipes


  1. I love (!!) zucchini bread. I can't wait for summer to roll around so I can try out this recipe.