Zucchini Bread with Pineapple and Pecans Print
Written by Ann Shepphird   

A few years ago, the star in my garden was the zucchini. You know how it is -- suddenly you have dozens of giant zucchinis from one small seedling. Naturally, that has led to a need for zucchini recipes. Here is one I found for a zucchini bread that was handed down from a friend's grandmother. I made the bread today for a potluck at the community garden and it turned out great (very moist), so enjoy! You can find more (including a recipe for Sicilian stuffed zucchini) on the recipes tab.

Zucchini breadIngredients
3 eggs beaten
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, unpeeled and grated
1 cup crushed pineapple, drained
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmug
1 cup chopped pecans

Mix together eggs, oil, sugar and vanilla. Add zucchini and crushed pineapple. Combine dry ingredients and add them to zucchini mixture. Mix well. Add pecans. Pour mixture into two greased and floured 9x5x3 inch loaf pans. Bake 1 hour at 350 degrees. Cool 10 minutes in pans. Very moist. Will last a week or two in refrigerator. Freeze well.