Zucchini Pineapple Loaf

By now we are in zucchini overload...but when the first ones appear in the garden every year...this is the recipe I reach for. It's on a tattered and stained recipe card...origin unknown...but tested and tried in my kitchen on many occasion. This year I made mini-loaves and muffins....easy to freeze and pull out a bite or two at a time.

Pineapple Zucchini Loaf

Ingredients:

• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 tsp. vanilla
• 2 cups grated zucchini
• 1 cup crushed pineapple
• 3 cups flour
• 1 tsp. salt
• 1 1/2 tsp. soda
• 1/2 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1 cup chopped nuts (optional)
• 1 cup raisins (optional...or substitute chocolate chips)

Method:

1. Whisk eggs, oil, vanilla and sugar together in a large bowl.
2. Stir in zucchini and pineapple.
3. In a separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, nuts and raisins.
4. Mix dry ingredients together with wet ingredients...and stir until moistened.
5. Pour into two large, greased loaf pans.
6. Bake at 350° F for 1 hour.

*or grease 8 mini-loaf pans and bake at 350° F for 30 minutes.

I challenge you to try to keep up with your zucchini plant!