Zucchini-Pinapple Quick Bread

Last week I made this bread and it made a lot. Two loaf pans plus an 8'' cake. I had extra batter because my loaf pans were smaller than the 9x5 size the recipe called for. Well I figured that's a lot of bread and there is no way we can eat it all. So I froze the cake and one of the loaves thinking I would give some to my parents when they came up. They tell me every time they read my blog, they would love to eat whatever I have made. I thought I would be thoughtful and save some of my baking for them. Well to make a long story short,

I have no bread for my parents. Sorry folks, but the hungry vultures known as my family, ate it all. And yes, I would be one of the hungry vulture. Maybe I'll be able to save whatever I make next time, but with a hungry growing family and a thirteen year old son who is already eating everything but the kitchen sink, I doubt it.


One thing that made this bread so good was the wonderful addition of crushed pineapple which made this cake very moist. If you like nuts like I do, then add some chopped pecans to the mix and you will be in heaven.

This is now my favorite zucchini bread recipe.

A few notes on the bread: I didn't have egg substitute so I just added another egg and omitted the egg substitute. I also added about a half of cup of chopped pecans.


Zucchini-Pineapple -Quick Bread
Adapted from Cooking Light. June 2008

3 cups shifted all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoon ground cinnamon

2 large eggs

2 cups sugar

2 cups grated zucchini (about 1 1/2 medium zucchini)

2/3 cup canola oil

1/2 cup egg substitute

2 teaspoon vanilla extract

2 (8-ounce) cans crushed pineapple in juice, drained

Baking spray with flour

Preheat oven to 325 degrees

Combined flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute (or 1 egg) and vanilla, beating until well blended. Add zucchini mixture to flour mixture and stir until moist. Fold in pineapple (and nuts if using them). Spoon batter into 2 (9x5-inch) loaf pans coated with baking spray. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.