Doctor Zeus Zucchini Bread
Submitted by benv
Loaded zucchini bread bursting with crushed pineapple, plump raisins, crunchy nuts, and warm cinnamon-nutmeg spice. This garden-to-loaf recipe makes two generous loaves that stay incredibly moist for days.
YIELD
2 loavesPREP
40 minCOOK
60 minREADY
100 minWhen your garden’s exploding with zucchini the size of baseball bats, this is the bread that’ll make you the neighborhood hero.
It’s basically the everything-but-the-kitchen-sink approach to quick bread: shredded zucchini for moisture, crushed pineapple for tropical sweetness, raisins for chewy pops of flavor, and nuts for that satisfying crunch in every slice.
The batter comes together in minutes (just beat, stir, pour), and after an hour in the oven you’ve got two gorgeous loaves with golden-brown tops and interiors so tender they practically melt on your tongue.
The spice blend of cinnamon and nutmeg makes your whole house smell like fall, even in the middle of summer.
Pro Tips
- Don’t squeeze the moisture out of your shredded zucchini; that liquid keeps the bread incredibly moist
- Use walnuts or pecans for the nuts, toasted if you want extra depth
- Drain the crushed pineapple well (save the juice for smoothies) or your batter will be too wet
- Cool in the pans for 10 minutes before turning out, or the loaves might crack
- Wrap cooled loaves tightly and freeze one for later; they thaw beautifully and taste fresh-baked
Ingredients
Directions
Beat the eggs, oil, sugar, and vanilla in a large bowl until thick.
Stir in the remaining ingredients.
Mix well.
Pour into 2 greased loaf pans.
Bake at 350℉ (180℃) for 1 hour.
Comments
This recipe is in Granny's Beverly Hillbillies Cookbook. Do you know where the name Dr. Zeus Zucchini Bread originated?