Pineapple Zucchini Bread

Recipes that get passed down from generation to generation are so special because even after a loved one has passed on, mixing together ingredients can bring them back in some small way. The freshly baked aroma of zucchini bread coming hot out of the oven takes me back to my mother and grandmother's kitchens, but I also make it because it's damn delicious.

3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp. pure vanilla extract
3 cups zucchini, coarsely shredded (2 medium size)
8 oz crushed pineapple, drained
3 cups all-purpose flour, unbleached
2 tsp. baking soda
½ tsp. baking powder
1 tsp. kosher salt
1½ tsp. ground nutmeg
1 cup nuts, chopped
1 cup golden raisins, chopped
1½ tsp. cinnamon
1 cup nuts, such as; macadamia, pecans, chopped

Beat the eggs, oil, sugar and vanilla until it is light and fluffy.

Then stir in zucchini and pineapple to the egg mixture.

Combine dry ingredients and blend until it is just combined.

Next add in nuts and raisins and stir well.

Pour the batter into 2 well-greased loaf pans and bake at 350°F (180°C/160°C fan, Gas Mark 4)or 1 hour or until firm.

Cool in pan for 10 minutes, then take out the pan, slice it up and ENJOY.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour loaf pans, or spray with baking spray.

Combine eggs, oil, sugar, and vanilla then beat until thick and foamy. Stir in zucchini and pineapple.

In a separate bowl, whisk together the rest of the ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, nuts, and currants or dates.

Pour wet ingredients into dry, stirring to combine.

Divide batter evenly between loaf pans. Bake for one hour or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Turn out on wire rack to cool.

Makes 2 (9x5") loaves.

Cook's Notes:

• Do I need to peel the zucchini? No need to peel the zucchini before you shred it, just chop the ends off. Some recipes say to let the zucchini drain, but I think moist zucchini makes for a more moist loaf.
• Nuts and Dates: Take 'em or leave 'em. I leave out the chopped walnuts and dates because I' m not a big fan of the texture.
• Crushed Pineapple: If you can only find a 20 oz can, just drain it and use half (10 oz) of the pineapple.
• Loaf Pan Size: The original recipe says to use a 9x3" loaf pan, but I updated it to 9x5" which is standard these days. Whatever size you have on hand will work as long as you fill it two-thirds of the way full.
• Can it be frozen? Mine always gets eaten or given away, but zucchini bread will keep in the freezer for two to three months. I store it wrapped in foil, so I would just pop it in a freezer bag from there, but you could wrap it in plastic wrap and then foil to freeze then just set out to defrost.