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My Favorite Zucchini Bread

I've been baking with my Mom since forever and she is my favorite person to bake with. She's my sous chef and my teacher. She has so many cookbooks and recipes written on scraps of paper, but she won't follow any of them. I'm all about measuring everything so it is perfect, my mom on the other hand enjoys "eye-balling" it. And somehow it always turns out delicious. 

The recipe for this Zucchini bread came from a very old cookbook and we've been making it for as long as I can remember. It tastes like home and is one of my all time comfort foods. 

It's different because the recipe calls for crushed pineapple. When I moved to college and finally had a place with my own kitchen, I was ready to make some zucchini bread, but I didn't have the recipe. So I looked up zucchini bread recipes on Pinterest and gave it a shot. To be fair, the bread was good, but not as good as my mom's. I really think the pineapple does something special to it. 

With that in mind I made it a priority to get the recipe! So last time I was in Denver I went through a few of my mom's favorite recipes and took pictures so that I can add them to my personal recipe book. 

This bread is quick and easy to put together and will blow all other zucchini bread out of the water! Now let's get to baking!

For this recipe you will need: 
  • 3 cups of Flour
  • 2 Tsp. of Baking Soda
  • 1 Tsp. of Salt
  • 1/2 Tsp. of Baking Powder
  • 1 1/2 Tsp. of cinnamon
  • 1 8oz. Can of Crushed Pineapple, drained
  • 3 Eggs
  • 2 cups of Sugar
  • 1 cup of Oil
  • 2 Tsp. of Vanilla
  • 2 Cups of shredded zucchinni
The first step is to combine your dry ingredients: flour, baking soda, salt, baking powder, and cinnamon. 
Next, lightly beat the three eggs in another bowl. Add sugar, oil, and vanilla and beat until it is creamy. 
Stir in the drained pineapple and zucchini. 

Next, prepare your baking pans. I ended up getting the Sprouts Coconut Oil spray to help with sticking and I have definitely seen the difference. Only fill the pan half way, or else your bread will take forever to bake and you run the risk of over baking the outside and under baking the inside.
NOTE: this recipe makes enough for two loaves 

Now it's time to pop that guy in the oven! Have the oven preheated to 350 degrees and bake your bread for an hour. When that hour is up, check to be sure that your bread is done by sticking in a toothpick and seeing it it comes out clean. 

Let the bread rest for about ten minutes before digging in. This is the perfect breakfast bread or any time of day snack! And since it makes enough for two loaves, it is the perfect opportunity to share with friends. Since we are all going back to work now, it's nice to bring in a little something to keep everyone's spirits up. 

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