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.
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.