When I think of zucchini, I am always brought back to my childhood memories. My mother would always have a couple zucchini’s towards this time of year and she would always make zucchini bread, and guess who was the lucky ones that got to shred all of the zucchini by hand, it was always us kids. We tended to always jump at the chance, until we were a quarter of the way through the first one and we were bored to death. Mom always gladly took over and ended up making us zucchini bread for us to enjoy.
But this recipe is not the one that my mother would make us, this one is much sweeter, and I like it so much better. It is not that my mother’s recipe was a bad one, it is just that this one has much more flavor I think. This recipe comes from a cousin of my grandmothers, and I changed it up ever so slightly. The original recipe just calls for 1 cup of oil, I am sure traditionally canola or vegetable oil is to be used, but I substituted it for coconut oil and it turned out great. I also left out the nuts, because I am not the biggest fan of them.
- 2 cups sugar
- 1 cup coconut oil, melted
- 3 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3-4 teaspoons pineapple juice
- 1 cup drained, crushed pineapple
- 1 cup nuts(optional)
- 2 cups shredded zucchini
Preheat the oven to 350 degrees F, and prepare loaf pans by spraying with cooking spray and coating with flour. Mix together sugar and oil, add eggs one at a time. Sift together flour, salt, baking soda, and baking power. Add vanilla and pineapple juice to sugar mixture. Add part of flour mixture and beat after each addition. Add pineapple, nuts and zucchini and mix thoroughly. Divide into two regular loaf pans or 6 mini loaf pans or muffin pans. Bake full size loafs for one hour, mini loafs for about 45 minutes and muffins for 20 minutes.Adapted from a Dotzert family recipe