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.
- Yield:Makes 1 8- by 4-inch loaf
- Active time: 15 minutes
- Total time:1 hour 15 minutes
- 1 tablespoon softened unsalted butter
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1/2 teaspoon vanilla extract
- 1 cup (about 1) grated zucchini
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
Adjust oven rack to middle position and preheat to 350° F. Butter an 8- by 4-inch loaf pan and set aside.
In a large bowl whisk together flour, baking soda, baking powder, cinnamon and sugar. In a separate bowl combine vegetable oil, vanilla extract, zucchini and pineapple and mix with a wooded spoon until well combined.
Mix together wet and dry ingredients and scrape into prepared loaf pan. Bake until thin knife inserted into center of bread comes out clean, about 1 hour. Allow to cool for 10 minutes in loaf pan, then remove from pan and place on a rack to cool completely. Slice and serve.