Zucchini bread is one of those things that I grew up having and is total “memory food”. You know, that food that you love because it takes you right back to a good memory or reminds you of a good time in your life.  I remember as a child mosey-ing to the kitchen in the morning, after deciding I was ready to face the world (even as a child I loathed mornings), and there it would be!  A thick slice, lightly toasted with just a thin layer of butter melted into the top…mmmmm.  I think the secret is adding pineapple!  I’ve tried other zucchini bread recipes and they’re nice but not, yes I’d like another slice and in fact just give me the whole damn loaf good. 🙂 

This is a really easy recipe! There are a few tricks my mom and I have learned over the years; 1. sifting the baking soda into the flour mixture is a must (nothing is grosser then getting a bite with overwhelming baking soda flavor); and 2. using pineapple rings and then cutting them up instead of just buying crushed.  The reason the extra work is worth it, is that I have found that the rings are better quality pineapple whereas the crushed sometimes you get bits of core. It’s not my favorite to bite into a bread or any dessert that has pineapple in it and you hit that hard, stringy core that you just can’t chew through and end up spitting out.  (I suppose if you’re a lady, you swallow it, but when it comes to “yucky” I’m a spitter. lol 

Zucchini Bread