Zucchini Bread

On a recent trip to the local farmers market, I bought three large zucchinis (they were three for $2.00 so I couldn't resist). I had originally planned to make two loaves of zucchini bread, but ended up with four loaves of bread and 18 muffins. Luckily the zucchini bread and muffins freeze well. I have tried alot of zucchini bread recipes but this one seems to get rave reviews whenever I serve it. I think putting the crushed pineapple in it makes it different and really moist.

Ingredients:

• 4 eggs
  
• 2 cups granulated sugar
  
• 1 cup oil
  
• 1 teaspoon vanilla
  
• 3 1/2 cups unsifted unbleached all purpose flour
  
• 1 1/2 teaspoons baking soda
  
• 1 1/2 teaspoons salt
  
• 1 teaspoon cinnamon
  
• 2 cups zucchini (cut ends off and grate with skin on)
  
• 3/4 teaspoon baking powder
  
• 1 cup crushed pineapple crushed, drained
  
• 1 cup raisins (optional)
  
• 1 cup finely chopped walnuts (optional)
  

Grease and flour 2 2-lb loaf pans and preheat oven to 350 degrees F.

Grate zucchini and let drain in a colander.


In a large bowl beat eggs. Gradually add sugar, then oil, then vanilla.

In another bowl measure out all dry ingredients(flour, baking soda, salt, cinnamon and baking powder).

Stir dry ingredients into wet ingredients until blended.

Squeeze excess water out of zucchini and fold into batter.

Fold in crushed pineapple and if desired, raisins or walnuts.

Bake onlowest rack of oven 55 minutes, let stand 10 minutes and remove from pans.