Ever have too much Zucchini harvested from your garden and you don’t know what to do with them? Well how about giving this recipe a try? Aside from grating the zucchini, it’s an easy, throw together quick break that’s sure to become a family favorite. It’s definitely my family’s! 😉
1 cup Vegetable oil
1 1/2 – 2 cups Sugar (I used 2)
2 tsp. Vanilla extract
2 cups shredded Zucchini (squeezed tightly to remove excess water)
1 (20 oz. can) crushed Pineapples, squeezed slightly and drained
3 cups All-purpose Flour
2 tsp. ground Cinnamon
1 tsp. Baking soda
1/2 tsp. Baking powder
1 tsp. Salt
1 cup chopped Walnuts, optional
Preheat the oven to 350° degrees. Lightly grease 2 loaf pans and then set them aside.
Wash your zucchini thoroughly well, removing any sap and dark areas.
Using a food processor with a grater blade or a manual grater; grate the zucchini into shreds. Now, gather some of the zucchini shreds into your hands and “SQUEEZE” tightly to remove excess water. Do this with the rest of the zucchini. Set aside.
Now in a large mixing bowl, combine the eggs, oil, and sugar. Beat until mixed thoroughly.
Add the cinnamon and vanilla paste or extract. Mix well again.
Add the pineapples and zucchini; mix thoroughly.
Add the flour, baking powder, baking soda, salt and nuts. Mix thoroughly to combine well.
Pour batter evenly into the prepared loaf pans, tap on counter to remove any excess air bubbles. Place into the oven and bake for about 1 hour to 1 hour 5 minutes, or until cake tester inserted comes out clean. Allow to cool slightly for about 10 minutes and then remove loaves to cool completely on wire rack. Slice and serve.