I grew up eating zucchini bread. I thought everybody did! But, I learned that that isn’t so. Many of my friends turned their noses up at the thought of eating a vegetable in a sweet bread. But their opinions quickly changed when they tasted it. This bread is akin to carrot cake with the zucchini, instead of carrots and then adding the tangy pineapple and the sweet raisins, topping it off with some chopped nuts. No cream cheese frosting here, nor is it needed.
Have it for breakfast or make it for the kids to eat as an after school snack. Any way you serve it, you’ll be gathering up the crumbs. You won’t want to waste a bite!
- 3 eggs
- 1 cup salad oil
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups coarsely shredded zucchini (about 2 small)
- 1 12-oz. can well-drained crushed pineapple
- 3 cups all purpose flour
- 2 teaspoons soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1-1/2 teaspoons cinnamon
- ¾ teaspoon nutmeg
- 1 cup each chopped nuts and raisins
- Preheat oven at 350 degrees F. Grease and flour 2 loaf pans. Set aside.
- In the bowl of an electric mixer, beat eggs to blend. Add oil, sugar and vanilla. Beat until thick and foamy.
- Stir in zucchini and pineapple.
- Combine dry ingredients. Add the dry ingredients and the nuts and raisins to egg mixture. Stir gently just to blend.
- Bake in 2 greased and floured loaf pans at 350 degrees F. for 50-55 minutes, or until done. Cool in pans and turn out.