Prep 30 mins
Cook 1 hr
This is a moist, sweet bread. Children love it and never know that they are eating a vegetable. Many years ago a friend went to Hawaii and gave me this recipe when she came back. I baked it for my children and it was always a favorite after school treat. Now my grand chldren enjoy it. I think you and yours will too.
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup vegetable oil
- 1⁄2 teaspoon salt
- 1 cup chopped pecans
- 3 cups grated zucchini, drained
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 cup raisins (optional)
- 1 cup drained crushed pineapple
- Beat together eggs, sugar, vanilla and oil in large bowl.
- Add zucchini.
- Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture.
- Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.
- Bake at 350 degrees for 55-60 minutes .
- Makes one loaf. Freezes well.
i have had an overabundance of zucchini, the really big kind that get overlooked in the garden until their HUGE, so i picked a couple recipes here to try for zucchini bread. this one was very good, the only thing i added was 2 teaspoons of cinnamon for a little extra flavor. the pineapple, raisins and nuts give the bread a nice texture.
I've been baking this for 3 years & it is about time I tell you it has become our favorite zucchini bread! I did make a few minor changes to suit our tastes....instead of 1 cup of oil I use 1/2 cup oil & 1/2 cup applesauce. Craisins instead of raisins. I also add 1 cup coconut & 1 tsp cinnamon. And as other reviewers have noted it is too much dough for one loaf pan, so I use 2 [I'm sure it would fit in 1 bundt pan]. Thanks for sharing your great recipe!
This is a fantastic recipe! I made a half recipe using 2 eggs and made 12 muffins. I used 1/4 cup applesauce in place of some of the oil and used half splenda/half sugar. I used some shredded carrot in place of some of the zucchini. So delicious! Will definitely make again!