Nana Recipe Wednesday–‘Spicy’ Pineapple Zucchini Bread

by Sarah on September 22, 2010

Look who’s a little spicy herself in this photo….

I don’t have any clue why this is labeled as “spicy”….maybe it’s supposed to be “spiced”?  I don’t know, but who am I to argue with the Nana?  She’d probably just stick out her tongue at me anyway.

This is a basic quick bread recipe using both zucchini and crushed pineapple for moistness.  There’s a bit of veg oil, but no added butter.

First you beat the eggs and add the sugar, oil and vanilla.  The directions are “beat till thick and foamy”.  I doubt this is thick and foamy but my arms hurt like mad tonight so we are lucky to get a recipe and blog post at all!  Waaa.  Ok.  I’m fine.  I took a Vicodin.

Next goes all the other stuff (except nuts).  Mix it up.  But not too much.

Fold in the chopped walnuts.

Divide between 2 greased and floured loaf pans.  Bake at 350* for an hour.

Or until the toothpick comes out clean.  They look good, don’t they?  Let them cool in their pans for 10 minutes, then turn them onto a rack and let cool thoroughly.  If you can wait that long to eat them.

We couldn’t.


Nana’s ‘Spicy’ Pineapple Zucchini Bread

3 eggs

2 cups sugar

1 cup salad oil

2 cups shredded zucchini

1 8 oz. can crushed pineapple, drained

3 cups flour

2 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1-1/2 tsp ground cinnamon

3/4 tsp nutmeg

1 cup chopped walnuts

1 cup chopped currants (optional)


Preheat oven to 350*.

Beat eggs to blend.  Add the sugar, oil and vanilla and beat until thick and foamy.  Stir in the rest of the ingredients except the walnuts and currants.  Last add the nuts and currants and fold through.

Grease and flour 2 loaf pans.  Divide batter between them.  Bake for 1 hour or until a toothpick comes out clean.  Cool in pans for 10 minutes.  Turn out on a rack and cool thoroughly.

Freezes well.



Didja vote for me yet?  Nana says “go vote for my awesome granddaughter”.  Tomorrow is the last day!

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