You read that right: Zucchini Pineapple Bread. In Maryland, everyone's zucchini are growing like mad and a family member gave us a few of his. On top of the ones we have, we can't eat them fast enough and last year's freezing didn't go so well so I decided to try something new.
I don't usually bake from scratch and I was reminded of some of the reasons while prepping this recipe. I had to use two bowls, one for wet ingredients and one for dry making more to cleanup. I also had to use my hand mixer and used my food processor to shred the zucchini so I had to clean an addition two tools. It wasn't as bad as I thought since it went in the dishwasher, but it sure did take up alot of space!
I used this recipe from Cooking Light because hubby doesn't like nuts in bread and most zucchini bread recipes call for nuts. We love pineapple and I was hoping it would make the bread a little sweet. Since I had all of the ingredients, I made this on a whim and am happy I did!
Here are a few "process" photos:
I was debating about halving the recipe since it yields two loaves, but I decided that if I was going through all the trouble of making it, I was going to make two...one for now and one for later! It came out tasting great and I would certainly do it again. Here are some photos of the process. Let me know if you try it or have suggestions for a garden overrun with zucchini!!