Zucchini Bread

I wish I had a picture. I see so many great blogs with recipes and food pictures that are to die for. I do what I can with my iphone and 5 year old point and shoot, and I know it’s time for an upgrade.

So I desperately wanted to take a picture of this oh so yummy zucchini bread. The cake part was crumbly and moist with chunks of raisins and walnuts. Oh, so yummy! I actually let it rest for a day before cutting in, and I find it’s even better the second day.

Instead, I’m going to just provide the recipe and hope you’ll enjoy. I called my mom for this one since it’s the one I love most and think she’s been making it for 20+ years. I think it’s the crushed pineapple that adds some sweetness and makes the texture just right.

I love the way my mom gives me instructions for actually combining ingredients. They are simple (as you’ll see). My mom doesn’t typically “alternate” ingredients and everything she makes is wonderful. Granted, she was also reading it to me over the phone and I was writing down on the other end.

This is also my chance to mention my new Vanilla from Penzy’s spices. Since I anticipate doing more baking this fall (if I bake in the summer, my 500 sq foot apartment becomes a large oven), I am upgrading my spices and flavorings. Penzy’s is great, though there are only a few stores that I’ve seen. I’m addicted to the cinnamon there, the telecherry for our pepper, and the crushed red pepper.

Zucchini Bread
3 eggs
2 cups sugar
2 tsp vanilla
1 cup oil
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups grated zucchini (use the juice that comes from grating) = 1 very large zucchini
1 cup crushed pineapple (well drained) = 2 of those smaller cans
1 1/2 cups raisins
1 cup chopped nuts
  1. Beat eggs. Add sugar. Add vanilla and oil.
  2. Add dry ingredients, alternating with zucchini.
  3. Stir in pineapple, raisins and nuts.
Bake in two 9×5 loaf pans at 350 for 1 hour.

Side note: I actually did 1 loaf pan that I filled with about 2/3 of the batter and baked 45 minutes. I hate my oven but tested the temp with a thermometer. I would recommend testing it with a cake tester to check doneness. I still don’t believe my oven.

I used the rest of the batter to make muffins which I baked separately.

M loved the muffins. I think he thought it might be very zucchini tasting. Of course, he also asked for chocolate in them. I do love to put chocolate chips in anything, but for this recipe, I had to stick with the nuts/raisins/no chocolate chips combo.

2 thoughts on “Zucchini Bread

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