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Lime Zucchini Pineapple Bread

Lime Zucchini Pineapple Bread

Over 25 years ago I created a quick bread called Lemon Zucchini Pineapple Bread.  I posted the bread recipe on my website about a year ago and it was a real hit.  Since limes are some of my favorite citrus fruits, I naturally thought it would be a great idea to substitute the lemon flavor with the lime.

With zucchinis growing like crazy in my little garden, I thought I would give my new quick bread idea a try…  I grabbed my garden basket, a sharp knife and my camera and headed out to the garden.  While picking my zucchinis I had to stop and check out the other plants in the vicinity.

Fresh picked zucchini.

Grape leaf.  I just love the shape, color and its jagged edges.

Some of the first tomatoes of the year.  These are the Sun Gold variety.  Whenever I weed or water my garden I stop by and pop a few of these juicy tomatoes in my mouth.  I also like to pick a handful for my lunch or for a snack while I am working at my desk.

Part of my little garden.  I try to utilize as much space as possible.  Lemon cucumbers share the same pot as edible nasturtiums.  Winter squash, yellow zucchini and green zucchini share a small 3 by 8 foot planting strip.  There’s even mammoth sunflowers growing behind them in the strip.  No space in my little garden goes underutilized.  Plants have to learn to share space if they want to exist in my garden.  I make it a point rotate my crops from year to year to ensure good soil health.  Rotating crops means I will not put plants in the same place as they were planted last year.  Zucchini squash might get planted where tomatoes used to reside the prior year and vice versa.

Fresh home grown zucchini ready to be picked.  Later on that afternoon this zucchini ended up in my Lime Zucchini Pineapple Bread.  Adding the fresh squeezed lime juice, brightly flavored lime zest and sweet crushed pineapple makes a delicious loaf of zucchini bread.  It’s light, moist and perfect for a quick breakfast or with a cup of coffee on break.

To prove that my recipe was a keeper, I had to test my new bread recipe on Bruce without telling him what was in it…  First of all, the man claims to hate zucchini.  He would not try it in a million years if I told him that there was zucchini in it.  Unknown to him, I slip zucchini in many of the dishes that I prepare for him.  Okay… I guess what he does not know won’t hurt him.  I look at it this way.  I’m doing him a huge favor.  He’s eating his veggies without really knowing it.

After I pulled the loaves out of the oven and let them cool, I walked downstairs with a huge grin and popped a piece of the Lime Zucchini Pineapple Bread in his mouth as he relaxed on the couch.  He looked back at me and told me that it tasted good.  I then happily confessed to him that there was zucchini in it… Makes 2 fabulous loaves.  Enjoy!  Tessa

Ingredients:

  • 3 cups all purpose flour
  • 1 1/4 cups sugar
  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 2/3 cup canola oil
  • 1 8 oz can crushed pineapple drained well
  • 2 cups zucchini grated
  • 1 Tbs lime zest
  • 1 Tbs lime juice

Begin by preheating your oven to 350 degrees.  Grab 2- 4″ X 8″ baking pans and grease well.  In a medium sized bowl mix the flour, sugar, baking powder and salt. Mix well.  In a separate bowl, whisk together the eggs, canola oil, pineapple, zucchini, lime juice and lime zest.  Add wet ingredients to the dry ingredients.  Mix until moistened.  Do not over mix.  This will look like a thick cake batter, and that is okay, it’s supposed to be that way.  Add the mixture to the two baking pans and bake for 1 hour or until done.  Cool on wire racks then remove loaves from pans.  Slice and serve!