My sister in law makes the most delicious zucchini bread recipe. When the crop is coming in strong, you’ll often find loaves of this wonderful spice bread cooling on her counter and bags of shredded zucchini being stocked in her freezer so that she can make more for gifts to give friends and family come fall.
See that pic? Yeah, you’re gonna need a whole mess of ingredients!
- Crushed pineapple
- Cinnamon (and nutmeg if you like nutmeg)
- Pecans (optional
- All purpose flour
- Baking soda
- A weee bit of allspice but the recipe doesn’t call for it. I just felt my cinnamon deserved a friend
If you like, you can sprinkle a tablespoon or so of flour over your raisins…
and stir them up a bit. This will prevent them from sinking in your batter and you’ll have more evenly distributed raisins in your finished bread.
Shred your zucchini. I just use my food processor. You can also just use a standard cheese grater if you like, whatever you have on hand.
Place eggs and oil in a mixing bowl…
If you have any zucchini left over, place it in a freezer bag. You don’t have to do anything special to it, just peel, shred, and freeze. This is what my sister in law does when zucchini starts coming in by the truckloads and then she bakes this delicious zucchini bread to go in her gift baskets. Note: It always helps to label your bag with how much is inside.
Add a touch of vanilla
Add in your drained pineapple.
Mix all of that up either by hand or with your mixer.
In a separate bowl, place flour, soda, salt, cinnamon, baking powder, and nutmeg (or allspice).
Stir that together.
Add this to your wet mixture.
Mix it up well.
Add raisins and chopped nuts and mix again that until well combined. I just do this by hand most of the time but you can use a mixer if you like.
This recipe makes two full sized loaf pans. A typical loaf pan size is about 5×9, but if yours is slightly larger your loaf will just be shorter. If it is slightly smaller your loaf will be taller.
To grease my loaf pans I just fold up a paper towel and dip it into the shortening like so. This keeps it off my hands. I’ve also seen folks do this with a plastic sandwich bag. My mother skips all of this and just uses that baking spray that has flour in it so you can do that instead if you prefer.
Smear the inside of your pans good with the shortening and then put a spoonful or so of flour in each well.
Tilt your pan around while patting the sides with your hand to distribute the flour evenly. Pour excess out.
Fill about 1/2 full with batter. Bake as directed below and when done, allow to cool for ten minutes in the pan before turning out.
Hello, yummy zucchini bread!
~looks around in sudden alarm and then exhales in relief~
Whew! No new babies this time!
- 3 eggs
- 3/4 Cups vegetable oil
- 2 Cups sugar
- 2 tsp vanilla
- 2 Cups shredded zucchini 1 – 2 good size ones
- 1 – 8-oz can crushed pineapple drained
- 3 Cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 3/4 tsp nutmeg or allspice I prefer allspice
- 1 Cup chopped nuts
- 1 Cup raisins
- In a large bowl, stir together first 6 ingredients together until well combined.
- In a separate medium sized bowl stir together flour, soda, salt, cinnamon, baking powder, and nutmeg (if you’re using nutmeg). Pour this mixture into large bowl with wet mixture. Stir together again until well incorporated.
- Divide batter among into two well-greased loaf pans and bake at 350 for an hour or until toothpick inserted into center comes out clean. Allow to cool in pan for 10 minutes before turning out to cool completely.