Pineapple Zucchini Bread

All of a sudden we have an abundance of summer squash in the garden, so this morning I used some to make my favorite zucchini bread recipe.

We have both green zucchini and yellow summer squash. Either one can be used in this recipe. We try to pick the squash when it is small, and the most tender, to saute or grill. But occasionally we miss one and this is a good way to use a bit larger squash since it will be grated for this recipe.

Pineapple Zucchini Bread

(makes 2 loaves)

3 eggs

2 cups sugar

2 teaspoons vanilla

1 cup vegetable oil

2 cups grated zucchini

3 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 cup crushed pineapple, drained

1 cup chopped nuts (I used walnuts)

Beat eggs, sugar, vanilla and oil together until light and fluffy. Stir in zucchini.

Then add flour, baking powder, salt and baking soda and mix well.

Stir in pineapple and nuts.

Bake in 2 greased and floured loaf pans for 1 hour at 350 degrees. Insert toothpick in center of loaf to make sure they have baked long enough. They may need another 5 minutes or so, depending on the moisture content of the squash.

Let pans sit on a wire rack to cool for 10 minutes before removing loaves from pan. Then cool loaves completely before storing.

The pineapple and 2 cups of grated squash make this a nice moist bread. It's wonderful for breakfast with a smear of butter or cream cheese. Since this recipe makes two loaves there will be one for you and one to share! Or, you can wrap the extra loaf and place in the freezer.

I'd love to know what you think if you try this recipe!