One of our favorite treats any time of day (or night!) is Zucchini-Pineapple Bread. We make 2 or 3 loaves at a time and freeze them for desserts later on. Lately, I have been slicing it and freezing the slices in Ziploc bags for Daddy to take to work instead of Pop Tarts, which have officially been eliminated from our diet. J It is quite sweet, so it definitely qualifies as an easy dessert! The pineapple sweetens the bread as well as making it very moist!
Zucchini-Pineapple Bread
3 Cups of flour
2 Cups of sugar, or alternate sweetener
1 Cup of crushed pineapple, drained
2 Cups of shredded zucchini
½ Cup of oil
3 eggs
2 Teaspoons of baking soda
1 Teaspoon of salt
½ a Teaspoon of baking powder
1 ½ Teaspoons of cinnamon
¾ Cups of chopped walnuts
2 Tablespoons of vanilla extract
Mix all dry ingredients.
Mix all wet ingredients.
Combine both till thoroughly mixed.
Grease pans (we use butter or coconut oil since we don’t use Pam anymore) Pour batter in.
Bake at 350°F, for 1 hour. ~ Makes 2 large loaves.
Enjoy!
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