Monday, June 16, 2008

Zipperer's Zucchini Bread

Today's offering is a guest blog, coming by way of Sheena Simpson, of Atlanta Dish. Her roommate, Sarah Zipperer, makes a mean zucchini bread. If you've been reading this blog for awhile, you already know the special place that zucchini has in the heart of Utah Mormons. When they sent me this recipe, I was blown away. Sweetening it with pineapple gives this dish a wonderfully sweet, and slightly fruity, kick. Special thanks to Sarah for the wonderful recipe, and to Sheena for convincing her to share it with us.

Zipperer’s Zucchini Bread by Sara Zipperer

Here is a recipe for zucchini bread that is good morning, noon or night. I love having this for breakfast or as a snack at any time. This is my go-to recipe when I need an easy gift to give that I know won’t disappoint. Every Christmas I bake a few small loaves and give them to friends in a basket along with other baked goods.

It has a subtle cinnamon taste and can be prepared as a loaf of bread or muffins. My favorite way to eat it is warm with butter. Here you go!

3 cups flour, sifted
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups shredded zucchini
1 8oz. can crushed pineapple

Preheat oven to 350 degrees

Combine sifted flour, baking soda, salt, baking powder & cinnamon, set aside. Beat eggs, add sugar, oil, vanilla and beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Spoon into two medium loaf pans (or several small loaf pans, or muffin tins) and bake for one hour, or until browned on top and you can stick a toothpick in the center and have it come out clean.

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