Zucchini Bread

Yes, another zucchini recipe! This bread is one of the main reasons that I made zucchini a part of our garden this year! It was the first thing I made after picking our first two zucchini.

Zach isn't a huge zucchini fan and won't eat any kind of baked good that has zucchini in it. So ya know what that means, I had all three loaves to myself! And I didn't mind a bit!

Zucchini Bread

3 eggs

1 cup oil

2 cups sugar (1 1/2 cups for muffins)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup raisins ( I don't put them in)

1 cup walnuts. chopped

2 cup zucchini, grated or shredded

1 can (8 1/4 oz) crushed pineapple, well drained

3 cups flour

Beat eggs with electric mixer. Add oil, sugar, cinnamon, nutmeg, salt, baking powder, baking soda; beat all together. Stir in raisins, walnuts, zucchini, pineapple and flour. Mix well. Spray 2 loaf bread pans with non stick spray. Bake 1 hour at 350 degrees. For variety you can add diced dates, prunes, grated chocolate or apricots.

To make muffins use less sugar and bake at higher temperature. 375-400 for 15 minutes.