Oregonized Zucchini Pineapple Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 eggs
• 1 cup oil
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 2 cups shredded zucchini, unpeeled
• 1 (8 1/2 ounce) can crushed pineapple, drained
• 3 cups unbleached flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon freshly grated nutmeg
• 1 cup hazelnuts, chopped coarsely
• 1 cup dried cranberries

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large mixing bowl, cream together the eggs, oil, sugar and vanilla. stir in the shredded zucchini and pineapple.
• 3 in a separate bowl combine the remaining ingredients just until moistenend.
• 4 stir the dry ingredients into the wet ingredients just until blended. do not overmix!
• 5 divide the batter into 2 greased and sugared 5x9 inch aluminum loaf pans.
• 6 bake in the preheated oven for about 1 hour.
• 7 cool in pans for 10 minutes then turn out onto a cooling rack.
• 8 try this with a cream cheese frosting with hazelnut extract!