My sister asked me for this recipe the other day, so I decided just to make it and post it to the blog. Here you go Rach! I came across this recipe a few years ago while flipping through a Paula Deen magazine. I just love her recipe for zucchini bread. I love it so much, I don't know if I dare try another zucchini bread recipe. If anyone has a favorite recipe for zucchini bread that you think could compete with this one, please let me know. I would love to try it out. I've got plenty of zucchini! This bread is so moist with the zucchini and the crushed pineapple. The nuts give it a great crunch. My zucchini is on in the garden now, so I hope I don't bore you with my favorite zucchini recipes. Here goes!
Paula Deen's Zucchini Bread
Makes 2 loaves1 3/4 cups sugar
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups shredded zucchini
1 (8-ounce) can crushed pineapple, drained
1 cup chopped pecans
Directions: Preheat oven to 350 degrees. Grease and flour 2 (9X5-inch) loaf pans. In a large bowl, combine sugar, oil, eggs, and vanilla. Beat with an electric mixer until smooth. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, and salt. Add to sugar mixture, beating until smooth. Stir in zucchini, pineapple, and pecans. Pour batter into prepared loaf pans. Bake 50 to 55 minutes, or until a tester inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire racks.
***I like to save some nuts to sprinkle on top of the bread. It gives it an extra crunch, and looks more like Paula's picture. I also used a whole 10 oz can of the crushed pineapple (recipe calls for 8-ounce) ...it still turned out great! At the end of my harvesting in my garden, I always have an over-abundance of zucchini that I need to use. I like to shred my zucchini and freeze it so I have it portioned out and ready to go into a batch of zucchini bread when I need it. That way I can reap the rewards from my harvesting all year round!
11 comments:
I make a light pineapple zuke bread, but I think this one looks better, especially since the pineapple is crushed. YUM!
This sounds like just the kind of bread I'd prefer, a little sweet! Great pics and recipe!
Yumm! Your bread looks really tasty. I really want to try out those grilled pizzas too.
Looks delish. I haven't really thought to put pineapple in zucchini bread before!
My son helped me make this today - it is wonderful - Thank You for sharing the recipe! My mother-in-law keeps sending zucchini home with my husband.
I couldn't find my recipe and the web is so much easier than an out and out search. The beauty of this recipe is that you can do just about anything with it and it's still wonderful. The differences between mine and this one is I use olive oil (healthier)and cut the one cup back by about an eighth. I use 1/4 tsp. of nutmeg, I usually use walnuts instead of pecans (because they used to be cheaper) and I also put in a cup of raisins. I have made this as a banana/zucchini bread, a blueberry/zucchini bread, I've even used raspberries instead of pineapple and it's always yummy. Oh and one other thing I usually use 3/4 cup granulated sugar and 3/4 cup of brown sugar instead of 13/4 cup granulated. The brown sugar gives it a richer taste.
Enjoy, I'm off to whip up a couple loafs right now!!
I lost my recipe, but this is the closest to mine. I've always used a 20 oz can of crushed pineapples drained and I replace the oil with the same amount of unsweetened applesauce. You will not miss the oil. I also always add raisins... so I am going to use this one and make it my own! Thank you!
Had to try it, since i have a couple zucchinis i needed to use up.
I made a couple changes.
1. i used half brown sugar, half granulated sugar, but used less of it.
2. I used half yogurt and half oil. the only yogurt i had was blueberry.
It still comes out really delicious and moist.
I double this recipe and there is no, "pouring into loaf pans". It is like a dough. I measured very carefully and it looks NOTHING like you photo.
I suspect that 3 1/2 cups of flour is too much for this recipe's proportions. I checked other zucchini pineapple bread recipes and when there's that much flour, there's another egg . . .i.e. 4 eggs instead of 3. Otherwise it's more like 2 1/2 of flour to 3 eggs.
I was very disappointed in the way this bread turned out. I almost burned up my mixer it was so thick and gluey..I am not a great baker but I followed instructions to a tee and I feel that there is way too much flour in this recipe. Turned out tasteless and dry.
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