Every time I have gone home to visit my mom this summer she has sent me home with several large zucchini. These large zucchini are called marrow and are perfect for making zucchini bread. So when you have these on hand what else better to do than make zucchini bread? I found this recipe several years ago but never made it, until I started making it this summer. It is so delicious and moist that even though the kids know it's got the dreaded vegetable in it, they love it!! I tweaked it to my tastes by cutting the sugar in half, upping the zucchini by 1 cup and adding dried cherries instead of cranberries. Another awesome thing about this recipe is that you don't have to drain or squeeze the zucchini dry. Just shred it and add it to your recipe. The recipe below has all the changes I made. I hope you enjoy it as much as we have.
Zucchini Bread with PineappleINGREDIENTS
1 cup olive oil
1 cup sugar
2 teaspoons vanilla
3 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup dried cherries
1. Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3. Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Adapted from a 1974 Sunset Magazine recipe