This bread is SO good! It sounded like a strange combination at first, but it intrigued me. I am always up for trying something new.
I ended up looking up several different recipes, then finally settled on a combination of a few, with my own additions. It turned out wonderful! Moist, yet crisp on the outside, and perfectly balance with the sweet pineapple and savory zucchini. This bread didn’t last long. We couldn’t stop eating it.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 cups shredded, unpeeled zucchini
- 4 eggs, lightly beaten
- 1 8-ounce can crushed pineapple (juice pack), drained
- 1½-2 cups sugar
- ¾ cup cooking oil
- 1½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ¾ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ¾ cup chopped walnuts, toasted (optional)
- Prep the zucchini. After shredding, place in bowl and sprinkle 1 teaspoon of sugar on the zucchini and mix well. Allow to sit for 15-20 minutes, then strain the zucchini in a colander and gently squeeze out the liquid. Set aside.
- Preheat oven to 350F.
- Grease the bottom and sides of two 8x4x2-inch loaf pans. Set aside.
- In a mixing bowl, combine together flour, baking soda, baking powder, salt, nutmeg and cinnamon. Make a well in the center of the flour mixture. Set aside.
- In a separate mixing bowl, beat together eggs, then add oil, sugar and extracts. Mix until thick and foamy.
- Add in the zucchini and pineapple into the egg mixture, mixing until combined.
- Add zucchini mixture into the well you made in the flour mixture. Slowly stir until mixed (should be lumpy, careful not to over mix).
- Fold in walnuts (if using).
- Pour batter into prepared pan.
- Bake in oven for 50-55 minutes (or 25-30 minutes if making muffins), or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan, then let cool completely on a wire rack. Serve with a slice of butter.