I get so excited for zucchini season!  Sounds crazy, right?  I wish that I had zucchini in my garden…actually, I just wish I had a garden or at least a neighbor who grows the HUGE zucchini and is always happy to share.

 

 

Why do I get so excited for large fresh zucchini?  Well, I like them on the grill and they are super tasty in soup, but my favorite thing to do with zucchini is to bake with them!

 

 

One of my favorite summer time breads is this Zucchini Pineapple Bread that I discovered a few years ago in Cooking Light Magazine.

 

 

Of course it was the first zucchini bread I made this season!  I know I shared it with you last summer, but it is SOO AMAZING that I had to bake (and share) it again.

 

 

This recipe makes two loaves.  I gave one to a friend and froze the other.  One little piece of bread broke away while I was sliding it out of the pan.  I would have been sad about it except that I scooped it right  into my mouth for a taste!

 

 

If you are starting to see zucchini popping up at the farmer’s market or you are beginning to get them in your CSA, save this recipe!

 

 

Just an FYI if you find the really big zucchini…shredded zucchini can be refrigerated for a day or two OR frozen to pull out for future baked goods.  The rest of my zucchini went into the fridge for my next baking project (coming soon!!!)

 

 

 

 

Zucchini Pineapple Quick Bread

From Cooking Light June 2008

Makes 2 loaves of bread

 

 

Ingredients

3 cups sifted all-purpose flour (about 13 1/2 ounces)

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons 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 teaspoons vanilla extract

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

Baking spray with flour

 

Preparation

1. Preheat oven to 325°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

 

This recipe freezes well!

It is slightly addicting!