Zucchini Pineapple Bread

We just enjoyed a truly beautiful weekend, a long weekend thanks to a day off celebrating Victoria Day. It was time spent weeding and gardening and getting the deck and backyard summer ready. On Monday as I pondered what to post, I noticed zucchini on sale and the choice was easy. My blog partner and her husband really enjoy my Zucchini Pineapple Bread and also since we have not have too many "sweet" postings on the blog, I decided it was the perfect time to bake.The best thing about this recipe is that it makes two loaves, so you get to keep one and give the the other one to friends or family. I hear it freezes well but my loaf has not lasted long enough to reach that stage.  This recipe, is not an original. I have made it for over 15 years and over this period have modified it considerably, reduced sugar and oil, added nuts and chocolate chips or other fruit like frozen cranberries. So for the original recipe - thanks to Sunset Breads. Here is my version.

Skill Level: Easy 

Serves: 10  - 12

INGREDIENTS:

• 3 eggs
• 1 1/4 cups sugar
• 3/4 cup cooking oil ( I used sunflower)
• 2 tsp vanilla 
• 2 cups coarsely shredded unpeeled zucchini ( 2 medium size)
• 1 can  (8 oz) crushed pineapple (drained)

• 3 cups all purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 11/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 cup semi sweet chocolate chips
• 1/2 cup chopped walnuts
• 1 cup dried cranberries 

METHOD: 

1. In a large bowl, beat eggs until frothy, add oil, sugar, vanilla; continue beating until thick and foamy 
2. Add zucchini and pineapple but do not mix or the zucchini will release too much water
3. In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, chocolate chips, walnuts and cranberries 
4. Stir dry ingredient mixture into the zucchini, pineapple mixture, making sure not to over mix
5. Spoon batter into two greased and flour dusted 9x5" loaf pans 
6.  Bake in a preheated 350 degree F oven (325 degree for glass pans) for 1 hour or until a skewer inserted in the centre comes out clean
7. Cool in pans for 10 minutes before turning on to racks to cool completely before cutting