Zucchini Bread Recipe
Filed under Bakery, Seasonal Favorites: Summer
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This recipe is adapted from one in an old issue of Sunset Magazine (September 1974) and is the recipe I used to follow as a teenager to make zucchini bread. If you've never made zucchini bread before, the thing to know is that it tastes nothing like zucchini. The zucchini just adds moistness and texture to what is basically a spice cake. The pineapple, walnuts, and raisins (my substitute, the original recipe called for currants) make the bread even more interesting.
Zucchini Bread Recipe
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Ingredients
3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
Method
1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
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Posted by Elise on Aug 9, 2006 and indexed Quick Bread, Spice Bread, Zucchini



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Elise, this was truly fabulous and I will have to remember it for summer baking. The pineapple gave it a lift well out of the ordinary.