Zucchini Bread

Not making any claims about this being my own original recipe.  In fact, it is probably the ONLY recipe I have never altered in any way because it is just so perfect as is.  A little old Polish lady gave it to me and she was a terrific cook… believe it or not, her Italian Tomato Sauce was out of this world… but that’s another recipe to be entered.  For now, try this Zucchini bread and simply let it melt in your mouth.

Preheat oven to 350 F. Grease and flour 2 large loaf pans.

  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 2 cups shredded zucchini (trim ends, do not peel)
  • 1 cup well drained crushed pineapple
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp each: cinnamon. ginger. nutmeg
  • 3/4 cup raisins (optional)

Beat the eggs with the oil, sugar, vanilla about 3 minutes on med. to high w/ hand held mixer. Stir in your shredded zucchini and pineapple. 

Sift the flour, baking soda, baking powder, salt and spices into the zucchini mix and just stir until blended – no over mixing allowed!  Pour into the prepared pans and bake about 1 hour to 1 hr. 15 minutes. Test w/ a knife (should come out clean).

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1 Comment

  • […] zucchini.  We were given squash after squash from co workers.  I’ve been making my traditional pineapple zucchini bread for sweets and on the savory side, I’ve made stuffed zucchini with tuna, salads with fresh […]

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