I love zucchini bread. It might be my most favourite treat. Last summer, the zucchinis in our garden were OUT OF CONTROL, so I did a lot of experimenting with zucchini bread recipes. This summer, sadly, our zucchinis did not do well at all, but I still want to fill my freezer with loaves of zucchini bread. Nothing tastes better in the dead of winter than a slice of summer.
I currently have a batch baking in the oven, and the smell is amazing.
Here is what I do to make the most moist and delicious zucchini bread ever.
First, use a box grater to shred the zucchini.
Then, in a large mixing bowl, combine the zucchini, eggs, oil, pineapple, golden raisins, and vanilla.
Today as I was baking this, I realized that I was short one egg. I did however have some flax seed. You can replace an egg in a recipe by combining 1 tablespoon flax seed with 3 tablespoons of water and letting it sit for a few minutes until it thickens and becomes gelatinous before adding into a recipe where you would use eggs. This is a great egg substitute if you are vegan, but also if you want to benefit from the nutritional powerhouse that is flax seeds.
Next, combine the dry ingredients and mix them into the wet, stirring until just moistened.
Then, grease 2 loaf pans and pour the batter into the two pans.
Finally, bake at 350 degrees for 45-50 minutes.
Let cool slightly in the pans before continuing to cool on a wire baking rack.
I find that if I double wrap these in saran wrap, followed by foil, and then put into a freezer bag, you can pull them out of your freezer months later and they still taste like you just baked them.
Zucchini Bread with Pineapple and Golden Raisins
2 c. of shredded zucchini
1 ( 8oz ) can crushed pineapple
1 c. golden raisins (you could use any raisins, I just like golden)
1 c. vegetable oil
2 tsp. vanilla extract
3 c. flour
2 c. sugar
2 tsp. baking soda
½ tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. salt
– Preheat oven to 350 degrees. Grease 2 loaf pans.
– In a large bowl, combine the eggs, zucchini, oil, pineapple, raisins and vanilla.
– Combine dry ingredients. Stir until just moist.
– Pour batter into loaf pans.
– Bake for 45 to 50 minutes, or until done.