Zucchini Bread

photo by Tinkerbell
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 3⁄4 cup oil
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 (8 ounce) can crushed pineapple, drained reserve juice for glaze (optional)
- 2 cups zucchini
- 3 1⁄3 cups unbleached flour
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3⁄4 teaspoon nutmeg
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon baking powder
-
Pineapple Glaze
- 1⁄4 cup sugar
- 1⁄4 cup reserved pineapple juice
directions
- In a medium bowl, combine the oil and sugar. Beat hard with a whisk until light colored and creamy, about 1 minute. Add the eggs and the vanilla extract and beat again until well combined.
- Fold in the grated zucchini and the crushed pineapple and stir until evenly distributed.
- Combine the unbleached flour,baking soda, baking powder, salt, cinnamon and nutmeg.
- Add to the zucchini egg mixture and stir gently till combine.
- Scrape the batter into two 9-by-5-inch greased and floured loaf pans.
- Bake in the center of the oven for 60 to 75 minutes. A cake tester inserted into each center will come out clean.let stand 5 minutes at room temperature.
- Meanwhile, prepare the pineapple glaze: Combine the sugar and pineapple juice in a small saucepan place over low heat just until the sugar dissolves.
- .Set aside. Immediately brush over warm loaves.
- Cool 30 minutes in pan before turning out to wire rack.
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Reviews
-
This recipe makes for a tasty, moist bread. I added walnuts and about double cinnamon (no nutmeg on hand) because I love the flavor/spicyness. The pineapple gives nice texture...you wouldn't know it's in it. I made 1 loaf and 11 large muffins from the recipe. I would use the recipe again with the changes I made - may try adding some coconut.
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Hands down, the best zucchini bread we've ever had! Your addition of pineapple is pure genius! The bread is super moist and the glaze was TDF good. I didn't have crushed pineapple so I diced pineapple chunks as small as possible & we actually liked seeing little bits of the fruit in the final product. We'll most definitely make this again! My only suggestion would be to add a baking temperature to the instructions. I baked it at 350° for 60 minutes & it was perfect. :) Thanks so much for sharing this delicious recipe with us, Wolf It Down!