We have a zucchini problem. A big zucchini problem.
We have more zucchinis growing in the garden than we know what to do with. But we know how to handle it, we bake. We bake zucchini and pineapple Bread!
This year we grew some Italian Zucchini which are a pale green, as well as the regular dark green kind that are called ‘black beauty’ for some strange reason. Both varieties grow like weeds if we are lucky enough to have some summer rain, and this summer we’ve had a LOT of rain, so now we have a LOT of zucchinis to eat!
I am not sure why this cake is called ‘bread’ and not ‘cake’, but since I am not a huge fan of cake, it’s probably a good thing!
This recipe makes two medium sized loaves. It’s a lot of cake, so make sure you use a nice big bowl for mixing.
This zucchini and pineapple bread is full of delicious spices, and so moist and fruity, that even the two loaves only last a few days around here.
- 3 eggs
- ¾ cup oil (we use coconut oil)
- 1¾ cups brown sugar
- 1 tsp vanilla
- 2½ - 3 cups grated zucchini
- I cup crushed pineapple, drained. (approx 1 425ml can)
- 3 cups self raising flour
- ( OR 3 cups plain flour plus 2 teaspoons baking soda and ½ teaspoon baking powder)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 cup sultanas or raisins
- Preheat your oven to 180°C and line two medium sized loaf tins with baking paper.
- Grate the zucchini and leave it to drain the excess moisture in a sieve over a bowl. You don't need to squeeze it dry, just let it drip while you prepare everything else.
- In a LARGE bowl beat the eggs until frothy. Add the oil (melted and cooled if you are using coconut oil), sugar, and vanilla and mix/whisk until thick and foamy.
- Using a wooden spoon, stir in the zucchini and pineapple.
- In a separate bowl, combine flour and spices (or just whack it all in the same bowl, that's what I usually do) Add the dry ingredients into wet a little at a time and mix well.
- Add the sultanas and mix gently.
- It makes a fairly ‘wet’ cake batter so don’t be too alarmed if it seems gloopy.
- Bake for 45 mins -1 hour for a medium sized loaf, . Check to with a skewer to make sure the cake is cooked in the middle.
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
What do you do when you have an overabundance of zucchinis?
We first blogged about this zucchini bread way back in 2008 (which is why some of the comments have such old dates on them). We’ve made it so many times since I thought it was time for an update and reshare.