July may be Blueberry Month, but zucchini is abundant in our garden. Having picked the first five zucchini, we were eager to some make zucchini bread. During the season, we will make three of our favorite zucchini bread recipes and then look for new ones. We will also make everything from stuffed zucchini to zucchini cookies and muffins. The excitement of fresh products from the garden makes creating zucchini based recipes more fun.
I have been making pineapple zucchini bread for many years. I can't remember where it came from but if they are on my 5 x 7 index cards that means they are at least 20 years old. (Am I dating myself again?)
This zucchini bread recipe is sweet and very moist, it's great with raisins as well as nuts. At our house, raisins rule. It's great when you can combine your ingredients to get both a fruit and vegetable into one product. We love serving this to company as everyone enjoys their first slice and then proceed to fight over the remaining pieces. When you bake as much as we do, having a product that everyone enjoys is rewarding.
As we blog three to four zucchini bread recipes this month, we would love to hear from you! Which is your favorite bread? And why?
3 teaspoons of vanilla
1 cup of vegetable oil
2 cups of white sugar
3 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of baking powder
2 cups of shredded zucchini
1 small can (8 ounces) of crushed pineapple, drained
1/2 cup of raisins or nuts
Beat the eggs, vanilla, sugar and oil until well blended (2-3 minutes). Add the dry ingredients of flour, baking powder, baking soda and salt. Stir until well incorporated. Add the zucchini, pineapple and raisins or nuts. Place into 3 loaf pans (or two if you like large loaves, I find three cooks faster and more evenly). Bake at 350 degrees for 45 minutes to one hour. Bread is done when slightly golden and a toothpick tests clean.
NOTE: I use disposable aluminum foil loaf pans, I find they are easier to freeze and travel as a gift.