This recipe can be used in muffin forms or bunt cakes.

Includes the secret ingredient for super moistness: Pineapple!

This is my Great Grandma's recipe

I like it because it's easily thrown together in one bowl and very moist, makes two loafs, one to eat now and the other to freeze for later.

Since I wanted to encourage my family members to overcome their dislike of vegetables, I made this vegetable cake, and, surprisingly enough, they ate it.The baking time depends on your oven, so adjust if necessary.I added raisins, but it's also delicious with nuts or chocolate chips. Recipe by Akane

My brother’s neighbor brought over some zucchini bread a few years back. He pulled it out of the fridge and asked if I wanted some. I very reluctantly agreed to try it. I know, I also thought, “What kind of sick woman would put zucchini in bread”!? However, I was instantly proven wrong with just the first bite and I was amazed. I wondered how it survived for so long... I was thinking I would have eaten the whole loaf. It was addictive. Maybe it wasn’t only zucchini in there. Hahaha! Anyway, I started doing some research on this bread and made some in my cast iron mini loaf pans.

Lauren's favorite, perfect for her October birthday!

Oh, baby! Look at that bread!

Your kids will love eating their vegetables with this recipe!