There’s something incredibly satisfying about baking your own bread, and this zucchini bread recipe takes that satisfaction to a whole new level. Not only is it delicious and moist, but it’s also a great way to sneak in some veggies into your diet! This bread has a wonderful balance of sweetness and spice, thanks to the addition of cinnamon and allspice. What’s more, it has a unique twist – crushed pineapple, which adds a delightful tanginess and keeps the bread moist. I absolutely love this recipe because it’s simple to make and the result is a loaf that’s perfect for breakfast, a snack, or even dessert. Plus, it’s a great way to use up those zucchinis from your garden! So, why not roll up your sleeves, get out your grater, and let’s bake some zucchini bread!
Ingredients
- 3 eggs
- 1 c. oil
- 2 c. sugar
- 3 tsp. vanilla
- 3 c. flour
- 1 tsp. soda
- 1 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 2 1/2 c. grated zucchini
- 1 (16 oz.) crushed pineapple
Baking Instructions
- Beat eggs; add oil, sugar and vanilla.
- Mix well.
- Add crushed pineapple.
- Sift dry ingredients.
- Stir in zucchini.
- Mix well all ingredients.
- Pour into loaf pans.
- Bake at 325° for 1 hour and 45 minutes.
Calorie: 250
Total cooking time: 2 hours
Difficulty level: Medium
The Great Zucchini Bread Escapade
So, there I was, standing in my kitchen surrounded by an army of ingredients. In front of me were 3 eggs, 1 c. of oil, 2 c. of sugar, 3 tsp. of vanilla, 3 c. of flour, 1 tsp. of soda, 1 tsp. of salt, 1/2 tsp. of allspice, 1/2 tsp. of baking powder, 2 tsp. of cinnamon, 2 1/2 c. of grated zucchini, and a 16 oz. can of crushed pineapple. The mission? To create the most delicious zucchini bread known to mankind.
The Egg Beatdown
First things first, those 3 eggs were going down. I grabbed my whisk like a seasoned warrior, and I beat those eggs until they were a frothy sea of yellow. Then, I added the oil, sugar, and vanilla to the mix and whipped it all together until it was as smooth as my dance moves (which means, not very smooth).
Pineapple Invasion
Just when things were starting to look a little too easy, the crushed pineapple decided to join the party. Let me tell you, integrating pineapple into this mix was like trying to get your cat to take a bath. There was a lot of resistance, but eventually, the pineapple succumbed to my superior mixing skills.
A Sift in Time
Next up was the dry ingredients. Flour, soda, salt, allspice, baking powder, and cinnamon all stood before me, begging to be sifted. I took a deep breath, grabbed my sifter, and let it rain. Yes, there was a bit of a flour cloud, and yes, I may have sneezed cinnamon for the next hour, but hey, that’s the price you pay for culinary excellence.
The Zucchini Tango
The real challenge came when I had to stir in the zucchini. Have you ever tried to mix zucchini into a batter? It’s like trying to convince a toddler to eat their veggies. But with a little persuasion and a lot of elbow grease, I managed to get every last bit of that green goodness into the mix.
The Bake Off
Finally, it was time to pour the concoction into the loaf pans and stick them in the oven. As I set the timer for 1 hour and 45 minutes, I couldn’t help but feel like I was sending my children off to their first day of school. Would they rise to the occasion or would they crumble under the heat?
The Sweet Taste of Success
When the timer finally dinged, I pulled out the pans with a sense of accomplishment. The sweet aroma of zucchini bread wafted through the air, and I knew I had nailed it. My kitchen may have looked like a war zone, and I may have had flour in places I didn’t even know existed, but it was all worth it for a taste of that delicious, homemade zucchini bread.
So there you have it, folks. The tale of my zucchini bread escapade. It had its ups and downs, its flour clouds and pineapple wars, but in the end, it was a journey well worth taking. Because let’s face it, when life gives you zucchinis, you make zucchini bread.
