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Title: Zucchini Bread w/Pineapple
Categories: Breads, Fruits, Squash, Nuts
Yield: 2 Loaves

3 c A-P flour
1 ts Baking soda
1 ts Salt
1 ts Baking powder
2 ts Cinnamon
3/4 ts Nutmeg
3 lg Eggs
1 3/4 c Sugar
1 c Olive oil
2 ts Vanilla
2 c (to 3 c) coarse grated
- zucchini
8 oz Can crushed pineapple;
- drained
1 c Chopped walnuts
1 c Golden raisins

Drain zucchini of excess moisture:

Put the shredded zucchini in a colander or sieve placed
over a bowl to drain any excess moisture.

PREPARE THE OVEN AND PANS: Set oven @ 350A°F/175A°C.

Prepare 2 buttered 5" X 9" loaf pans.

WHISK TOGETHER DRY INGREDIENTS: In a medium sized bowl,
vigorously whisk together the flour, baking soda, baking
powder, salt, cinnamon, and nutmeg.

MIX WET INGREDIENTS AND SUGAR: In a mixer, beat eggs on
medium speed for one minute.

Add the sugar and beat for one more minute.

Add the oil and vanilla; continue beating mixture until
thick and foamy.

Stir in grated zucchini and pineapple:

Remove the bowl from the mixer and with a spoon, stir in
the zucchini and pineapple.

COMBINE DRY INGREDIENTS WITH WET: A third at a time, add
dry ingredients into wet and gently stir (by hand) after
each addition. Add the walnuts and raisins, blend gently

BAKE: Divide the batter equally between the two loaf
pans. Bake for 55 minutes or until a wooden pick
inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to
cool thoroughly.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

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