Vintage Eats Recipe: 1979 Pineapple Zucchini Bread

I’ve had to call a halt to the zucchini in my life.

I love it so much for use in cooking and baking that I feel I’ve overdosed after slicing, dicing, sauteing, chopping, and processing it for the freezer to the point that I’m tired of it. Enough is enough.

But after shredding and bagging up the last of it recently (2 cups/ bag), I held some out to try a bread recipe new to me called Pineapple Zucchini Bread. It was recommended by my friend Carla Steffen. All I can say is –Wow!

It’s light in texture and has just a hint of the pineapple taste that makes it tropical.

As with most quick breads, it is indeed quick to make—assembly no more than 15 minutes, then it’s ready for the oven.

It was published in the 1979 cookbook from Cross Community Church of Berne (then called Cross United Church of Christ). This is a great cookbook with 191 pages, many pages of cooking tips and a detailed index.

Pineapple Zucchini Bread is a great way to use up those straggler zucchini that you just can’t find another use for. You’ll love it!

Enjoy!

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This week’s Farmer Market Finds

I visited 3 markets, including a U-Serve based on Honor System. Cash payments are left in a box on the produce stand unattended. Amazing that no one steals it. Yay for country folk who are honorable!

The 2 loaves of bread were baked by my good friend and Master Baker Lana Miller. I love her bread!

Egg Bagels were made by Liberty Lifts — you can find her on Facebook. Lovely baked goods including Cinnamon Rolls!

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My Notes:  

1. I never peel my zucchini for any recipe, though I do wash it thoroughly.
2. As usual, I line my baking pans with parchment paper, rather than grease them.
3. I delete nuts from most recipes for health reasons.

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1979 Pineapple Zucchini Bread

3 eggs

2 cups sugar

1 teaspoon vanilla

1 cup oil

2 cups zucchini, peeled, grated, drained

3 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 cup pineapple, crushed, drained

1 cup nuts, chopped (opt)

Beat eggs, sugar, vanilla, and oil until fluffy.

Stir in zucchini.

Add flour, baking powder, salt, and baking soda.

Stir in pineapple and nuts and mix well.

Bake in two greased/ lined 4-1/2”x8-1/2”x2 ½” loaf pans  at 325 degrees for 1 hour.

Yield: 2 loaves