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