I come from a family of gardeners, and one of my favorite foods we grow is zucchini. I have many fond memories of my mom’s zucchini bread recipe, with pineapple, raisins and nuts. It’s moist, tender, delicious and not to sweet! Even better when you slather lots of real butter on the slices, when they are still warm. In honors of my Mom’s Birthday this week, Happy Birthday Mom! I wanted to share with you all, one of her best recipes. I’ve tried many different versions of zucchini bread, but I always seem to come back to my mom’s. I love the added pineapple and raisins, it gives this yummy bread another layer of flavor. I like the nuts in there too, you can use either walnuts or pecans. Or just simply leave them out, when my kids were little I usually left them out. Mom’s Zucchini Bread recipe is an easy one to make and yields two loaves. Which is nice so you can freeze one and eat it for another time, or share it with someone else. Since most of you would rather get to the recipe right away, I’m going to share it at the top. If you want to read on and see how I mixed everything, you can read one.
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup oil
- 2 cups shredded zucchini
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup drained crushed pineapple
- 1/2 cup raisins
- 1 cup chopped walnuts
- Turn your oven on at 325 degrees.
- Shred your zucchini, and strain your crushed pineapple, then set them aside.
- Butter the bottom and sides of two bread loaf pans. Then take a little flour and shake it in your pans so it covers the butter. Then dump out the unused flour that did not stick.
- Combine the flour, baking soda, salt and baking powder in a bowl. Give it a good stir so the dry ingredients are well mixed, and set aside.
- In a separate mixing bowl. Combine eggs, sugar, vanilla extract and oil. Beat until fluffy.
- Add in the shredded zucchini to the blended egg mixture and stir it in.
- Then add in the flour, baking soda, salt, and baking powder mixture. Then mix until it's well incorporated.
- Lastly add in the crushed pineapple, raisins and chopped nuts. Then mix just enough so all the ingredients are blended, try not to over mix.
- Pour your zucchini bread batter into your greased and floured bread pans.
- Bake for one hour or until done.
- Cool the two loaves on a cooling rake. When cooled remove from the zucchini bread from the pans.
- You may use the oil of your choice. I personally use melted expeller coconut oil, it gives a clean tasteless flavor. If using expeller coconut oil, it will be hard in it's container. What I do is measure out my 1 cup and gently melt it so it becomes a liquid. Then I let it cool a bit before adding it to my egg, sugar mixture. Gently pour in a little oil at a time, as not to cook your eggs from the warmth of the melted oil.
- If you don't care for walnuts, then try pecans. I actually prefer the pecans. Or simply leave them out.
- For the raisins, either the dark or light ones will work. I use which ever I happen to have one hand.
- Try not to over mix your batter so you don't end up with tough bread.
- Keep your cooled zucchini bread stored in a container so it doesn't dry out.
- The second loaf I wrap up in freezer paper and freeze for later.
- To check the zucchini bread for doneness. You can use a toothpick and insert it in the top of the bread. If it comes out with some batter on it. It needs a few more minutes of baking. If it comes out clean, the bread is done.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 24.24 g||37.3%|
|Saturated Fat 16.597 g||83%|
|Trans Fat 0.038 g|
|Cholesterol 47 mg||15.7%|
|Sodium 348 mg||14.5%|
|Total Carbohydrate 44.18 g||14.7%|
|Dietary Fiber 2 g||8%|
|Sugars 3.37 g|
|Protein 8.1 g|
|Vitamin A 86 IU||Vitamin C 2.7 mg|
|Calcium 53 mg||Iron 2.95 mg|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Photos, Food, and Fun
Shred The Zucchini
First heat your oven to 325 degrees, while the oven is heating up, shred your fresh zucchini. I like to use a food processor for this because it only takes a few minutes. Then strain your crushed pineapple, saving the juice for smoothies.
In Separate Bowls
Measure out your flour, baking powder, salt and baking soda and mix your dry ingredients well, then set it aside. In a separate bowl add the eggs, sugar, vanilla extract and the oil of your choice. See my notes in the recipe if using expeller pressed coconut oil. Mix until the batter is smooth and lightly fluffy.
Add in the shredded zucchini and the dry ingredients, mix well.
Add in the crushed pineapple, raisins and chopped nuts. Mix well without over mixing.
Pour the batter into the two butter, floured bread pans. Bake at 325 degrees for one hour or until done. Place the pans on cooling racks and let them cool completely.
Remove From The Pans
Once the zucchini bread has cooled remove them from their pans. They should slide out easily from buttering and flouring the pans, before baking. It’s time to enjoy a slice of moist lovely bread with lots of real butter. Some times I’ll as a little of one of my homemade jellies for a little kick. I like that this recipe makes two loaves, so one can be eaten right away and the other wrapped up and put in the freezer.
For Fall and Winter
Even though zucchini is mostly for summer goodies, I love using it for my fall and winter baking and cooking. What zucchini doesn’t get used right away, I’ll shred it and freeze it or dehydrate it for later use. If you’ve never grown this summer squash, you should give it a try. It’s an easy one to grow, just make sure you have plenty of room. Because it’s vine can get pretty long. You can cut your zucchini at about any size you like, I prefer mine small to medium in size. They are easier to work with and I can use my Spiralizer to make zoodles.