Tempt My Tummy Tuesday

When my daughter Michelle mentioned having lots of zucchini in her garden I immediately thought of my recipe for Zucchini Bread which motivated my choice of recipe to share on Lisa's Tempt My Tummy Tuesday.

This is a recipe I received from a precious older lady in a bible study I attended a number of years ago when I was young - now I am the older lady : )  Each Thursday Sister Lillie would bring an amazing bread or sweet dessert to share with us.  I have such sweet memories of this special lady with the big heart and wonderful baking skills.  

Sister Lillie’s Zucchini Bread

2 eggs

1 cup oil

2 cups sugar

3 teaspoons vanilla

2 cups coarsely grated zucchini

1 can (8oz) crushed pineapple

3 cups all purpose flour

1 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

2 teaspoon cinnamon

1 cup chopped walnuts

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, and cinnamon. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves or a couple dozen muffins.  This is really a family favorite and one I always use for company.  The addition of pineapple to the bread makes it very moist.