If you're from this area, I am sure zucchini bread is almost as well known to you as banana bread.  I grew up with my mom making it every so often, especially in summer when people with big gardens would give us zucchini or around Christmas to give as gifts.  I actually like zucchini bread better than banana bread but have to chuckle at the fact that you're taking a benign vegetable and putting it into a quick bread batter, which will bake into a treat that is sure to expand your waistline should you eat too much of it. 



I did, however, want to get this recipe out to you in the case that you've found yourself wondering what you will do with all the zucchini that you've either grown or been given.  This is a great tasting, destructive use of a vegetable.  I say destructive, of course, because once the zucchini becomes the ingredient for this quick bread, I am sure all health properties are gone.  Insert apology for only posting indulgent foods lately here. 

As with any quick bread that has been around a long time, there are a myriad of variations on zucchini bread, but this particular recipe not only gets better after it's been frozen, it stays moist for longer than a lot of other baked goods, if it sticks around that long. 

Zucchini Bread
from the South View Baptist Church Cookbook, circa 1996. 

3 cups all purpose flour
2 tsp baking soda
1 tsp salt
½ tsp baking powder
2 tsp cinnamon
¾ c pecans
3 eggs
2 cups sugar
1 cup oil
2 tbsp shredded unpeeled zucchini
1 (8oz) can crushed pineapple, drained. 

In a large bowl, stir together the dry ingredients (flour through cinnamon).  Beat eggs, oil, sugar, and vanilla together.  Pour the wet ingredients into the dry and mix until just incorporated.  Stir in zucchini and pineapple.  Grease 2 loaf pans or 1 Bundt pan.  Bake at 350 for 1 hour or until middle springs back when pressed.

Notes

• This recipe originally only called for 2 loaf pans, but I used a Bundt pan since I didn't have two loaf pans, and it worked just fine.  You may want to pay special attention to the time or temperature if you go this route.  You could probably also use muffin tins.
• I reduced the sugar a bit- probably more like 1 1/2 to 1 3/4 cups.