Zucchini Pineapple Carrot Bread

I don't know if you have a "reduced produce" section of your local grocery store, but I'm a sucker for mine. It's perfectly fine produce that is nearing it's end that they move to make room for the new stuff and reduce down to a ridiculously low price. It's all still good but needs to be used that day or the following - but for $0.49 for six zucchinis, I'll take it.

So, because I'm an impulse shopper and don't know how to pass up a deal - even when I don't really need six zucchinis - I bought them and decided to make my famous recipe. I've changed this recipe around so many times trying to perfect it, and never wrote it down. Finally, it's perfect and I have it stashed safely away in my Hippo Trapper Keeper where I keep all my Very Important Recipes.

Because I'm feeling generous and love this recipe, I'm sharing it here finally. I promise everyone will love it - kids included.

What you need:

2 c. grated zucchini
1 c. grated carrot
1 c. light brown sugar
3/4 c. white sugar
8 oz. canned crushed pineapple
2 eggs
1/2 c. vegetable/canola oil
1/2 stick softened butter
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg

What you do:

1) Grate the zucchini and carrot. If you have a minion, have her to the dirty work:





2) Using your hands, make sure you squeeze all of the shredded zucchini to remove any extra water.

3) Mix dry ingredients and set aside.

4) In a mixer, beat butter and sugars until light and fluffy. Add eggs, oil, vanilla, and beat 1-2 minutes.

5) Add in canned pineapple and shredded zucchini and carrots.

6) Gradually add in dry ingredients.

7) You make muffins (Bake at 350 for 20-25 minutes or until passes the toothpick test)



or bread (Bake at 350 for 35-45 minutes or until passes the toothpick test).





If you want an awesome cream cheese frosting recipe to go on top of this, use this one. It's the best one I've ever tried and the only one I ever use now.

Enjoy!