What summer garden would be complete without at least one zucchini plant. Win and I learned our lesson…we never plant more than two zucchinis. Even then, it’s hard to find enough recipes to utilize every last one. Here is one of my favorite breads. It makes a refreshing treat on a summer’s eve with a glass of sweet tea. Enjoy!
Preheat oven to 350.
Grease and flour two 9×5 loaf pans
3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1 8 oz can crushed pineapple, well drained
3 cups flour
2 teaspoons soda
1 teaspoon salt
½ teaspoon baking powder
1 ½ teaspoons cinnamon
¾ teaspoon nutmeg
1 cup finely chopped nuts
Beat the eggs lightly with a rotary mixer.
Add oil, sugar and vanilla. Continue beating until thick and foamy.
Stir in zucchini and pineapple.
In a different bowl combine flour, soda, salt, baking powder, cinnamon, nutmeg and nuts.
Stir gently into the zucchini mixture until just blended.
Divide batter between the two loaf pans.
Bake at 350 for about 1 hour or until toothpick inserted in center comes out clean.
Cool in pans for 10 minutes.
Turn out onto wire racks to cool thoroughly before serving.
