Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


[Photograph: Sydney Oland]

Not unlike its close relative, the banana bread, this quick bread is moist and sweet, but gets some added moisture and flavor from grated zucchini—which makes it perfect for this time of year, when markets are filled with summer squash. Any kind of summer squash can be used in this recipe, but personally I really love the look of the flecks of green throughout the bread.

Make sure to drain the crushed pineapple, or else the bread will turn out more like a pancake. This bread is great straight out of the oven with some soft butter. But if you have any leftovers the next day, cut a slice and toast it in a pan with some butter: crisp, sweet and delicious. In fact, I'd make sure to save some for the next day just to have the leftovers.

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Zucchini Pineapple Bread »

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)


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