This zucchini bread is the first thing I remember learning how to bake from my mother, and it's still the first thing I look for when I go home. It's a staple in my family's house year-round, but especially in the summer, when we all gather together on the coast of Massachusetts. And as simple as it is, it might be my most cherished recipe from my mom's recipe box—although my siblings and I now know it by heart.
This quick bread is perfect for an impromptu baking project with my nieces and nephews, because we can throw it together on a whim. But in the Spiegel household, we always plan to make it when we're getting together, because to us, nothing tastes more like home.
The secret ingredient is the canned pineapple, which adds moisture along with the zucchini. It's nothing fancy, but it's become as legendary among my friends as it is with my family. Hopefully, it will become a staple in yours, too.
To learn more, read "Heart-Shaped Box."
Recipe adapted from Ginny Spiegel
Yield: 2 loaves
Prep Time: 1 hour
Cook Time: 10 minutes, plus cooling time
Total Time: 1 hour and 10 minutes, plus cooling time
1 cup vegetable oil, plus more for greasing
3 cups flour
2 teaspoons baking soda
1½ teaspoons cinnamon
1 teaspoon salt
¾ teaspoon nutmeg
¼ teaspoon baking powder
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini (from 1 large zucchini)
1 cup crushed pineapple, drained
1. Preheat the oven to 350º and grease two 9-by-5-inch loaf pans. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg and baking powder.
2. In another bowl, whisk together the vegetable oil, sugar, vanilla and eggs until smooth. With a rubber spatula, fold in the flour mixture followed by the zucchini and pineapple until just incorporated. Divide between the 2 loaf pans and transfer to the oven. Bake until golden brown and set, 1 hour. Let cool slightly, then remove the loaves from their pans and let cool completely. Slice and serve.
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