Pineapple Zucchini Bread

I know that there are lots of zucchini recipes out there this week but you really must try this delicious bread. I got this recipe at a Bed and Breakfast called the Ferry Point House while on my honeymoon in New Hampshire  almost 23 years ago. The pineapple makes it so moist and delicious. You can add a cup of chopped walnuts if you’d like to.

Ferry Point House Pineapple Zucchini Bread

3 cups of flour

2 teaspoons of baking soda

½ teaspoon of baking powder

1 teaspoon of salt

1 ½ teaspoon of cinnamon

¼ teaspoon of nutmeg

1 cup of salad oil

3 large eggs

2 cups of sugar

2 teaspoons of vanilla extract

2 cups of unpaired, shredded zucchini

1 can (8 1/4 oz) of crushed pineapple, drained

Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg and put to the side. Beat eggs, oil, sugar and vanilla until thick and foamy. Stir in zucchini, pineapple and then the flour mixture. Pour into two greased loan pans. Bake at 350 for one hour or until cake tester comes out clean. Let cool in pan for ten minutes. Turn out onto wire racks to finish cooling. Enjoy!

I have to write a quick disclaimer about this photo, the “ghost” in the top left corner is not in the original. I can’t figure out how it got there but my little guy loved it and said “you have to post it like that”.. so, here it is. I think it’s kind of amusing. Let me know if it’s something that can be fixed. Maybe it’s the ghost of WordPress?

Thanks for stopping by! Have a great day!

Michele

4 Comments

  1. Michele, I will have to try this one since we have an abundance of zucchini in the garden right now. Always looking for a new recipe. Thanks for sharing this one. Hope all is well in Salem. Love, Ellen

    1. that’s a good question PJ. I almost specified that I use canola or vegetable oil but left it as written in the original recipe. So, canola or vegetable oil both work well.

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