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SubscribeLooking for a new quick bread! I normally make banana bread because I already have “brown” bananas and don’t ever remember to get zucchini. BUT, since zucchini is super cheap right now (and my farmer’s market has a new “half priced” section for the produce that is ripe or overripe!!!) I decided to take advantage and make a little zucchini mix for the freezer! I used 4 zucchinis (total cost $2.25) and got 6 “bread” size portions…frozen into individual bags and then into freezer bags!
Ingredients
3 cups flour
3 eggs
1 1/4 c sugar
1 t each powder, soda, salt
1 c nuts (I omitted this!)
2 t vanilla
2 cup shredded zucchini
1/2 15 oz can crushed pineapple (I ran mine through the mini food processer)
Directions
1. Preheat oven 325. Spray 2 loaf pans. Mix ingredients well in bowl and scrape every last bit of dough into the pans!
2. Bake for 50-60 minutes, until knife comes out clean. Cool loaves on cooling rack and ENJOY!
I’m not doing a cost breakdown for these loaves since they are not a dinner, but I imagine they’d be about $3 each! I just wanted to share what we are enjoying lately!
{ 9 comments… read them below or add one }
Yum! I am going to have to try this recipe as it has no oil in it! I made a bunch last week with applesauce instead of oil that turned out good, but I am sure the pineapple makes it taste good! I got a bunch of huge zucchinis for free from a friend.
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quick question …. did you freeze the zucchini or the entire bread mixture? I’m still getting my feet wet with freezer prep and cooking! Thanks!
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Erin Reply:
July 6th, 2009 at 10:27 am
Bake, then freeze. You can also freeze the zucchini pieces and just put right into the batter while still frozen.
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Looks good, Erin. Do you think I could use a Bundt pan instead of two loaf pans because I don’t own any usable loaf pans.
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Erin Reply:
July 11th, 2009 at 7:02 am
I’m not sure about the bundt pan Micha…its worth a try! If the batter doesn’t fill it…perhaps make another half or full recipe of batter. This would also make great muffins!
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I love it….I made a loaf and 6 large muffins with this recipe…..Extremely moist….
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Erin – Did you drain the crushed pineapple or used all the liquid?
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Erin Reply:
July 26th, 2009 at 10:59 pm
I drained them…but not totally dry!
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I have zucchini coming out my ears!! DH has requested Zucchini Bread, but I was dreading making it because it is such an “oily” recipe. I was poking around your site and found this… I think I will try it this afternoon! I can’t imagine how the pineapple must add such a delicious flavor!
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I just made this and it was FABULOUS! Thanks for the great recipe. My 2 yr old loved it.
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I just made this and it was FABULOUS! Thanks for the great recipe. My 2 yr old loved it. I made it in mini loaf pans and cooked for 45m.
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Thanks for this oil free recipe. I love zucchini pineapple bread but can’t eat it because I get a migraine headache from breads made with oil. Can’t wait to make it.
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