Spicy Pineapple Zucchini Bread
Sundays are for baking! To me, there's nothing better than spending a lazy Sunday leisurely baking, filling your kitchen with warm, sweet smells and getting to enjoy the finished product fresh from your own oven. That's the dream right there!
And to me there's nothing better than baking fresh bread - banana or zucchini are my favs. And what do you know? The last time I went on a Sunday baking spree, I just so happened to have had zucchini on hand to inspire this tried and true classic: spicy pineapple zucchini bread.
Side note: in the 3+ years we have been dating, I had no idea how much Cole is obsessed with zucchini bread. As soon as I uttered the words, "I think I'll make zucchini bread," this eyes lit up. So you can only imagine how he felt when he got to enjoy it. Let's just say that this recipe made two loafs and they were both gone in a matter of days. There are two of us.
This recipe is straight from Mama D's kitchen, and was something I grew up on. Her twist on classic zucchini bread can't be beat with the addition of crushed pineapple for an unexpected texture, moisture and sweetness, warm spices, and, of course, blueberries. Because blueberries in baked goods > baked goods without blueberries. True story.
The smells that will waft through your kitchen is worth making this bread for alone. Spicy, sweet and oh-so-comforting. All you need is a generous schmear of salted butter spread on a warm, thick slice and your Sunday will be made, baby.
Spicy Pineapple Zucchini Bread
Ingredients
3 eggs
1/2 cup vegetable oil
1 1/2 cup sugar
2 teaspoon vanilla
2 cups shredded zucchini
1 8 oz can crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 teaspoon salt
1 1/2 cup fresh or frozen blueberries
Directions
Preheat oven to 350 degrees. Beat eggs in a large bowl. Add oil, vanilla and sugar and beat until thick and foamy. Stir in pineapple and zucchini. Mix dry ingredients together in a separate bowl. Gradually add to zucchini mixture until combined. Fold in blueberries.
Pour batter into 2 greased loaf pans and bake for 1 hour, or until done in the center. Let cool for at least 10 minutes. Remove from pans, slice and serve warm with salted butter!
