Zipperer’s Zucchini Bread by Sara ZippererHere 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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