Even if we don’t happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons. This zucchini bread recipe is one of my favorites from my childhood. It is adapted from a recipe in a 1974 Sunset magazine that has the oddly delicious addition of crushed pineapple in the batter. It’s a wonderfully moist and sweet quick bread! The original recipe calls for 2 cups of sugar for 2 loaves. I’ve cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet. But I think I prefer it best with a little more, 1 3/4 cups of sugar. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
