Friday, September 7, 2012

Pineapple Zucchini Bread

[ Note: I like salted butter on my sweet breads.  This being the case, I usually don't eat it with two huge slabs.  This morning, however, my butter came straight out of the fridge and therefore was not spreadable.  If you were to try spreading butter on your own bread, please be sure to use soft butter.  This way you will be able to mush it all in and not see how much butter you are eating with every bite. It's a lot more enjoyable that way. ]

We've had about a million zucchinis over here that I don't know what to do with.
... okay, it's really just five zucchinis, but when they are this huge, what on earth do you do with them? I cannot eat that much zucchini.  So I made some bread out of them.  Okay, it only took half a zucchini to do two loaves, but here are some cookies I'm dying to try as well.

This recipe for Pineapple Zucchini Bread is from Melissa, over at Bless This Mess.  Have you heard of her?  Oi.  Talk about one of those ladies I'm hoping to be more like when I grow up.  She is amazing, creative, a lovely mother and a fabulous cook.  You can find her recipe for the bread here.
She also has some really cute ideas on how to wrap your bread if you're wanting to give it away as a gift.  Go check it out!

By the way, this is the second time I've made this bread this week, and it makes two loaves every time. It's that good!

1 comment:

  1. Your pictures are gorgeous and thanks for the shout-out! Now I want to make that bread again...



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