the best zucchini bread in the world (seriously ... )

I have made this zucchini-pineapple quick bread at least 20 times. It's hands down my favorite healthy yet tender, sweet but not too sweet, filling breakfast – especially with a cup of hot coffee – or midday snack. The best part about it is that it keeps well in the fridge for about a week, and the second loaf freezes perfectly ... not that it ever lasts long there. The other good part about it is that it's a quick bread, which means there's no kneading, rolling, or general waiting/patience involved. My kind of bread.

This weekend my mom is coming in from out of town for a quick overnight trip and I wanted something yummy for breakfast while she's here. Zucchini bread to the rescue! I made it last weekend, and though it's only Tuesday, we've almost killed a whole loaf. We'll pull out the second loaf Friday night and have it ready for Saturday morning, lickity-split (just don't tell the hubs it's there ... ). Definitely mom-worthy. Here's how you make it:

Zucchini-pineapple Quick Bread (adapted from Cooking Light)
  •  3 cups sifted all-purpose flour (I use 1 1/2c whole-wheat pastry flour)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 4  large eggs
  • 2  cups sugar
  • 2  cups grated zucchini (about 1 1/2 medium zucchini - yay, food processor play time!)
  • 2/3  cup canola oil (heart healthy!)
  • 2  teaspoons vanilla extract
  • 2  (8-ounce) cans crushed pineapple in 100% juice, drained
  1. Preheat oven to 325°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next three ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.
  3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. 
  4. Spoon batter into two (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for one hour to one hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; turn out from pans. Cool completely on wire rack.
Don't say I didn't warn you.

One last thing: here's a photo of this week's organic produce box. :)

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