Pineapple Zucchini Bread

 Every year I seem to find one new zucchini recipe to add to my collection and to provide some variety when the garden is pumping out zucchini. This recipe from Taste of Homes has crushed pineapple as an added ingredient which adds moisture and sweetness to the bread. This might just be a new favorite.

INGREDIENTS

3 cups flour

1 3/4 cups sugar

1 teaspoons baking soda

2 tsp cinnamon

1 tsp salt

3/4 tsp ground nutmeg

1 tsp baking powder

3 large eggs

1 cup  olive or canola oil

2 tsp. vanilla

2 - 3 cups finely shredded zucchini

1 can (8 ounces) crushed pineapple, drained

1 cup chopped walnuts or pecans

1 cup golden raisins

INSTRUCTIONS

Preheat oven to 350 degrees. Coat two 8x4 inch loaf pans with cooking spray.

Place shredded zucchini in colander to drain out excess moisture.

In large bowl, combine flour, baking soda, cinnamon, salt, nutmeg and baking powder. 

In mixing bowl, beat eggs for one minute. Add sugar and beat one more minute. Add oil and vanilla and continue to beat until thick and foamy.

Stir in zucchini and pineapple. Add dry ingredients. Add nuts and walnuts.

Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pan with knife. Cool in pan for 10 minutes before removing to wire rack to cool.