During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Zucchini Pineapple Bread. I have been making this recipe for more than forty years. If I recall correctly, it came from a spiral-bound recipe book, with a brown cover, given to me as a 1980 college graduation gift. It was a compilation of recipes put together by some of the congregation of First Broad Street United Methodist Church in Kingsport, Tennessee. That was the church that my parents attended for the last thirty plus years of their lives.
I wish I had kept that recipe book as there were a lot of great recipes in it. Unfortunately, I eventually lost it in one of the moves I made in the last several years. Thankfully, I had recorded this recipe as it was so very yummy and incredibly easy to make.
Recipe - Makes 2 loaves or 3 1/2 dozen muffins
- 3 cups flour
- 2 tsp baking soda
- 1 tsp sea salt
- 1.5 tsp cinnamon
- 2 tsp vanilla
- 2 cups sugar
- 1 cup vegetable oil
- 1/2 tsp baking powder
- 3 eggs or 3/4 cup Egg Beaters
- 1 to 2 cups shredded zucchini (about 1 large zucchini)
- 8 oz. can crushed pineapple, drained
- 3/4 cup chopped walnuts (optional)
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Then, sift all dry ingredients together (i.e., flour, baking soda, sea salt, cinnamon, and baking powder).
- Step 2: In a large separate bowl, mix together the eggs, sugar, oil, vanilla, and drained pineapple.
- Step 3: Add the dry ingredients to the wet.
- Step 4: Fold in the zucchini and the nuts.
- Step 5:Bake at 350 degrees Fahrenheit for 1 hour. This makes 2 loaves. If you are making muffins, they will bake for 35 minutes. Apply the toothpick test to make certain they are ready.
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