Every summer I plant zucchini squash and every summer I end up with too many plants maturing all at once. And even after sharing with all of my neighbors, I would still have a lot left over. That's when I began hiding my plentiful squash in muffins, breads, and cakes. I love this recipe that came out of my local Carolina Country magazine years ago. It actually lists it as a cake and calls for a cream cheese frosting, but I have always omitted the frosting and baked it in a loaf pan as you would bread.
2 cups of finely grated zucchini
1 cup vegetable oil
1 1/2 cups white sugar
1/2 cup brown sugar
1 tsp. vanilla extract
2 1/2 cups self-rising flour
2 tsp. ground cinnamon
1/2 tsp. salt
1 8oz. can crushed pineapple, drained
1 cup chopped pecans
Preheat oven to 350 degrees. Combine the oil, white sugar, brown sugar, salt, vanilla, cinnamon, and eggs in a large bowl. Slowly add the flour in and mix well. Then add the zucchini, pineapple, and pecans and stir to combine. Pour into two loaf pans, or if you prefer, a 13x9 cake pan. Bake for 45-60 minutes or until golden brown and bread springs back when touched.
I found this recipe plenty sweet enough without adding the cream cheese frosting. But for those of you who would like to serve it as a cake, I will include the frosting recipe.
Cream Cheese Frosting:
1 8oz. package of softened cream cheese
1/2 cup softened butter
2 cups powdered sugar
2 tsp. vanilla extract
Cream butter and cream cheese together. Add powdered sugar in slowly and mix to combine. Add vanilla extract and stir well. Spread frosting over completely cooled cake.