Zucchini Pineapple Bread

This recipe reminds me of my talented friend Sara (who tells me she can’t cook – not true) and the fall before I moved from Washington. Sara made this bread during Joy School with the kids and I saw a blog post about it. She posted the recipe and I promptly decided to make some with a few kids during my Monday Madness event.

We found that if you grease and sugar the pan before you bake you get a nice sweet crust on the outside. I like to add a little cinnamon to my sugar before swishing around the pan. I love cinnamon, if you don’t skip that step. You could also just go old school and grease and flour the pan. Up to you.

Zucchini Pineapple Bread
4 eggs                                 3/4 tsp nutmeg                                        1 tsp salt
1 1/2 C sugar                      1 8oz crushed pineapple drained             1 1/2 tsp baking soda
2 tsp vanilla                         2 c grated zucchini                                 1 1/2 tsp baking powder
1 c veggie oil                       1 1/2 tsp cinnamon                                 3 C flour

Combine flour, baking soda, baking powder, salt and dry vanilla powder (if using). Set aside

Mix oil, eggs, vanilla extract (if using), sugar, cinnamon and nutmeg. Add zucchini and pineapple. Stir in flour.

Grease 9X5 loaf pan (see above instructions). Bake 350 F for 1 hour – cool and enjoy!