Pineapple Zucchini Bread

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 3 medium eggs
• 1 3/4 cups sugar
• 1 cup oil
• 2 teaspoons vanilla
• 1 3/4 cups raw zucchini, grated & squeezed
• 1 (14 ounce) can crushed pineapple, drained
• 3 cups flour (i use whole wheat but is fine)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1 cup nuts, chopped (optional)

Recipe

• 1 beat eggs until light and fluffy.
• 2 add sugar and beat until blended.
• 3 stir in oil, vanilla, zucchini, and pineapple.
• 4 sift dry ingredients and stir into egg mixture along with nuts.
• 5 bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes.
• 6 **note: the loaf in the photo has been made with 100% whole wheat flour and instead of nuts i added raisins. i also doubled the recipe. the zucchini was previously grated and frozen so juice and all was added -- i had extra zucchini so a bit extra was added.