Recipe: Spiced Zucchini Bread
Cary, NC — This is, by far, the best zucchini bread recipe I’ve found. Cinnamon gives it a little bit of spice, and crushed pineapple and two zucchini keep it moist.
The Perfect Breakfast Bread
This spiced zucchini bread, when paired with a piece of fruit, is perfect for a quick breakfast in the morning. It has a little bit of spice as a reminder that fall is coming.
I like this recipe for several reasons – it’s soft, for one, and the flavor from the cinnamon, zucchini and walnuts is a cross between pumpkin bread and banana nut bread.
The recipe calls for two cups of shredded zucchini, which I’ve found is about two regular sized zucchini. I just use a cheese grater to shred it. Don’t worry if it feels wet – that makes the bread moist, as does the pineapple. Just make sure to drain the pineapple juice.
Recipe – Spiced Zucchini Bread
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup finely chopped walnuts
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 2 cups coarsely shredded zucchini (about two)
- 1 (8 oz.) can crushed pineapple
- Combine flour, soda, salt, baking powder, cinnamon and nuts in a medium bowl; set aside.
- Beat egg lightly in a large bowl; add sugar, oil and vanilla. Beat until smooth.
- Stir in zucchini and pineapple
- Add dry ingredients. Stir only until dry ingredients are moistened.
- Spoon batter into two well-greased and floured 9x5x3″ loaf pans or one large bundt pan.
- Bake at 350 for 45 minutes-1 hour or until done.
- Cool 10 minutes before removing from pan; turn out on rack and let cool completely.
If you don’t have multiple bread pans, and don’t want to wait, you can make the bread in one large pan or pour some of the batter in cupcake pans to make muffins.
This bread tastes best when it has cooled completely and sat (covered) overnight.
Recipe and photos by Jessica Patrick.