Submitted by:
Jodi Lamp Ohletz
Category:
Dessert
Country of Origin:
United States
Cook time:
1 hour and 30 minutes
Serves:
2
Ingredients:
3 cups flour (all-purpose or whole wheat)
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 cup chopped walnuts (or pecans)
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini squash
1 8-ounce can crushed pineapple
Ingredients substitutions:
I add chocolate chips, but don't tell my Nona!
Steps:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour two loaf pans.
3. Combine dry ingredients in a mixing bowl.
4. Beat eggs lightly in separate bowl; add sugar, oil, and vanilla. Beat mixture until creamy.
5. Add zucchini and pineapple to wet ingredients and stir.
6. Add dry ingredients slowly to the wet ingredients and stir to combine.
7. Spoon equal portions into your loaf pans, then bake for 50 to 60 minutes (or until center is baked through).
What makes this recipe special?
This recipe is near and dear to my heart because it comes from my grandmother, who was "my person" when I was growing up. Her love language was food. When our vegetable garden would overflow with zucchini, she would get to work because there were loaves to be made and a sweet tooth to satisfy. There are only a few things in life that a slice (or two) of this bread couldn't make sweeter, but I'm sure it's because of the special Nona Lucia touch.
Additional notes:
This bread freezes very well. Allow to cool, then wrap in wax paper and aluminum foil.