Just in time for the zucchini harvest, this recipe comes from my mother, Jo Ann. She is the baker in the family and always has a "winner" to share with me, which I always look forward to sharing with you! This recipe is simply fabulous! Calling it "bread" is really a disservice...it's more like a cake! So moist and sweet, it won't last long! I imagine this batter could also be made in muffin cups or regular cake pan...just adjust the cooking time accordingly!
Ingredients
3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini (squeezed dry in paper towel)
8 ounces crushed pineapple (drained)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped nuts
Directions
* Beat the eggs, oil, sugar and vanilla until light and fluffy.
* Stir in zucchini and pineapple.
* Combine dry ingredients and add to batter.
* Pour in nuts and stir.
* Pour batter into 2 well-greased loaf pans.
* Bake at 350°F for 1 hour or until firm.
* Cool in pan for 10 minutes.
* Freezes beautifully.
Make it a Gift: Deliver this sweet treat in the loaf pan or muffin tin that you baked it in! Just be sure to let the cake cool off completely before you get fancy with any wrapping :) Here are two beautiful and affordable examples that I found online...
Paula Deen 9 Inch x 5 Inch Stoneware Loaf Pan, Green
$14.99And here is a splurge! For the entertainer on your list that already has everything, check out this springform loaf pan! How cool is this? At bit pricey at $45 but would make a lovely housewarming or birthday gift for the baker on your list!
Kaiser Bakeware LaForme Plus 12 Inch x 5 Inch Loaf-Springform-pan
$45.00
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