Are you growing zucchini in your garden? If you are, I’m pretty sure you have (or will have) more zucchini than you know what to do with. Sounds like a good time to whip up some of this fantastic Zucchini Pineapple Bread.
I’m sure there are many similar recipes around the internet but this is the one I’ve been making for as long as I can remember. Not sure where I got it, but it’s so moist and delicious. The addition of crushed pineapple and chopped walnuts is a nice touch. I love it! This recipe makes two loaves which is a good thing because my favorite part of quick breads and muffins is the top crusty part. I’ve been known to pull off the entire top and eat it when it’s still warm before anyone else can get to it. Yes, I’ve done that! I can’t help myself. So usually I’ll just make one loaf and use the remaining batter for muffins. That way no one will know if I’ve eaten the tops off the muffins cuz I still have a full loaf!
The zucchini pineapple bread turned into muffins is especially good for breakfast. Slathered with some butter of course!
But… not only are these zucchini bread muffins fantastic slathered in butter… I sent a plate of them down to my neighbor (who happens to love cream cheese frosting as much as me) and guess what came back…cream cheese FROSTED MUFFINS! Okay, to be honest I also sent down a stick of butter with the suggestion that they would be really yummy with a little cream cheese frosting. It was an awesome addition if I do say so myself. How can putting frosting on anything be bad, right? Frosted or not, I guarantee you will LOVE this Zucchini Pineapple Bread recipe!!!
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- 3 eggs
- 1 C. vegetable oil
- 2 C. sugar
- 1 tsp. vanilla
- 2 C. shredded zucchini
- 1 C. crushed pineapple (drained)
- 3 C. flour
- 2 tsp. baking soda
- 1 tsp. salt
- ½ tsp. baking powder
- 1½ tsp. cinnamon
- ¾ tsp. nutmeg
- 1 C. chopped walnuts
- Preheat oven to 350 degrees. Spray loaf pans with Pam.
- Beat eggs in bowl. Add oil, sugar and vanilla and continue to beat until thick and foamy. Stir in zucchini and pineapple. Stir in remaining ingredients. Divide batter in two loaf pans.
- Bake 1 hour. Let cool, then remove from pans.
This was very good… And somewhat healthy… Right?!?! Loved with and without the icing!
Well it does have zucchini, pineapple and nuts! We just won’t mention the sugar and oil
Another keeper! We love zucchini bread around here and the pineapple is a wonderful idea! Here’s the thing tho Judy…. You and I seem to have something in common … FROSTING! It is my most favorite sweet thing EVER! Even more than chocolate! Good old butter cream! Add some cream cheese… Even better!! It’s something I take a lot of kidding about and I think I may have become a closet frosting nut!! OH MY!!
Hey Candy, guess you’ve never seen me at Navy receptions…I always get a corner piece!!!
Ahhh yes the crushed pineapples and walnuts do sound wonderful in it — so many textures! And oh me too, fav bit’s always the crusty bit 😀
http://www.happybelly.org.uk is my food blog if you get a chance to take a look 🙂
I think just about everyone’s favorite part is the crusty part! Thanks for stopping by…I’ll go hop on over to you site now 🙂