Zucchini Bread

Garden harvest time is the best time in our home. One of the highly requested recipes for breakfast, snack or honestly anytime is my zucchini bread, with a little added surprise, pineapple.

Whip up a batch and give it a try.

Zucchini Bread

2 eggs

2 cups sugar

1 cup vegetable oil

2 tsp. vanilla

3 cups all purpose flour(1/2 whole wheat and 1/2 all purpose work well also)

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

2 cups shredded zucchini

1 (8oz) can of crushed pineapple, undrained

In a mixing bowl, beat the eggs, oil, sugar and vanilla together. Combine the dry ingredients, and stir into the egg mixture.

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Do not over stir. Fold in the pineapple and zucchini. Spray two loaf pans and divide the batter between the two.

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You could also make muffins with this batter if you wish. I made both this time, one loaf and one batch of mini muffins.

Bake at 350 for 60-70 minutes for loaves, 30-40 minutes for muffins. Cool in the pan, before removing to a wire rack.

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This recipe freezes well.

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