Eat one loaf now, freeze one for later! This recipe is very similar to an old family recipe that I have used for years. As long as the zucchini and pineapple are well-drained, it is perfectly moist, and delicious. I do grease & flour the pan (the old-fashioned way with butter & flour) every time, and have never had a problem with the bread sticking. It is also a good base recipe, and it freezes very well. I like to make the batter up fresh in summer with our home grown zucchini, split it into two bowls, then add some cinnamon and nutmeg to one bowl. Then cook each in its own loaf pan. We like to eat the un-spiced loaf in summer, but come Autumn the loaf baked with the cinnamon and nutmeg is impossible to resist. (To freeze, I wrap the loaf in plastic wrap, then foil, and it keeps for 3-4 months).
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Eat one loaf now, freeze one for later! This recipe is very similar to an old family recipe...