Pineapple Zucchini Bread

How can on plant produce so much zucchini! The other day I checked on the zucchini and they were still a little small so I decided to wait a few days more. Well I think you can guess what happened. I came home from work and there was this giant zucchini sitting on the kitchen counter, I asked Richard where did that come from he said our garden. Wow! Those things grow fast! So I guess it time to start baking again.

This time I decide to make pineapple zucchini bread. It was my first time adding the pineapple to my recipe and let me tell you it won’t be my last. It turned out so most and delicious. Now what am I doing with all this bread.

I cut the bread into slices then wrap each piece in plastic wrap and place then into storage containers and then into the freezer it goes.

 I now have containers of apple, zucchini and pineapple zucchini bread in my freezer.  Now we get to enjoy all these yummy breads for months to come if they don’t get eating before then!

Pineapple Zucchini Bread

1 cup oil

2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups zucchini, shredded
1 cup crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups zucchini, shredded
1 cup crushed pineapple, drained
1 cup chopped walnuts

Preheat oven to 350⁰F. Prepare 2 loaf pans with cooking spray; set aside.

In a large mixing bowl, blend together, oil, sugar, egg and vanilla. Stir in zucchini and pineapple.  In another bowl combine flour, salt, baking powder, cinnamon and nutmeg and nuts. Stir dry ingredients into zucchini mixture just until blended. Pour batter into loaf pans. Bake for 1 hour or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; turn out on a cooling rack to cool.