As I’ve told you before, it doesn’t take much to please me.

Yesterday, long-time friends Ray and son-in-law, Ronnie, brought 2 trailer loads of black gold/aged horse manure over for our gardens. I’m still smiling!

I was fiddling around in the vegetable garden when the manure came, and I found 2 zucchinis too large for stuffing but perfect for zucchini pineapple bread and zucchini blueberry bread. 

The zucchini pineapple bread contains crushed pineapple. If you have tidbits or chunks, mash fine and you’re good to go. 

Blueberry zucchini loaves include fresh blueberries. If using frozen, don’t thaw; otherwise they may bleed too much when baking.

These sweet breads are delicious and a bit different. Will you bake up one, or both?

Zucchini pineapple bread 

Ingredients

3 cups flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

3/4 teaspoon salt

1-2/3 cups sugar

1 cup oil 

4 eggs, lightly beaten

1 tablespoon vanilla 

1-3/4 teaspoons cinnamon

3/4 teaspoon nutmeg (optional) 

2 cups grated zucchini, peeled or unpeeled, drained a bit  (measure after peeling)

8 oz can crushed pineapple, drained – save juice if you want a pineapple glaze 

Optional: coarse sugar (if not glazing)

Instructions

Preheat oven to 350.  

Spray 2 loaf pans.
Whisk flour, baking powder, soda, and salt in  bowl.
Separately, beat sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together. 

Stir in zucchini and pineapple into egg sugar mixture, then stir in flour mixture. Don’t overmix. 

Pour into pans.

If you like, sprinkle with a bit of coarse sugar. (Don’t do this if you glaze  loaves later)
Bake until toothpick inserted into center comes out clean, 50-60 minutes.

Cool in pans 20 minutes. If necessary, run knife around edges before removing. Continue cooling on rack.
Glaze if desired. 

Easy pineapple glaze

Whisk together 2 cups confectioners sugar with 3-4 tablespoons pineapple juice (if you don’t have enough juice, sub in water). Drizzle on after cooling.

Mini zucchini blueberry loaves

Ingredients

2-1/4 cups sugar

1 cup oil

3 eggs, lightly beaten

1 tablespoon vanilla

2 cups grated zucchini, peeled or unpeeled, drained a bit (measure after peeling)

3 cups flour

2-1/2 teaspoons cinnamon 

3/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

2 cups fresh or frozen, unthawed, blueberries

Optional: coarse sugar (if not glazing after baking)

Instructions

Preheat oven to 350. Spray 4 mini loaf pans.
Beat sugar, oil, eggs, and vanilla together.
Stir in zucchini.
Separately, whisk together flour, cinnamon, salt, baking powder, and soda.

Fold blueberries into flour mixture.

Stir flour mixture into zucchini mixture. Don’t overmix.

Pour into prepared pans. 

If you like, sprinkle with a bit of coarse sugar. (Don’t do this if you glaze loaves later)
Bake until toothpick inserted into center comes out clean, 40-50 minutes. 

Cool in pans 20 minutes. If necessary, run knife around edges before removing. Continue cooling on rack. 

Easy lemon glaze

Just whisk together 2 cups sifted confectioners sugar with 3-4 tablespoons lemon juice. Drizzle on after cooling.

TIPS:

Freeze grated zucchini up to 6 months.

Measure after thawing and draining. 

More zucchini bread recipes – look for them here on my site.