I know what you’re thinking. ANOTHER zucchini recipe? Why, yes it is. It’s called, using what’s in season. And right now, zucchini is in season at our house. Last year I got ONE lonely zucchini from my garden. I had to go to the farmer’s market just to get enough zucchini to make a few loaves of my favorite bread (Mom’s Zucchini Bread). This year, I have so much zucchini I am trying to find new ways to use it.
Taste of Home had a recipe for Pineapple Zucchini bread, which got me thinking about that combination. Pineapples and Zucchini??? I used my own recipe, and I decided to throw in some carrots, for color. Plus I had a bag of shredded carrots in the freezer from a few months ago. I do that with veggies if we’re not using them right away, before they go bad. Shred and freeze.
This bread is really good. Let me know when you all are sick of zucchini, cause I have two more recipes still waiting in the wings….