Zucchini
Zucchini Bread
Posted by Chris Buss
Linda Baird says, "Of the thousands of recipes for zucchini bread, this is my favorite because of the crushed pineapple. My sister, Amy Arlowe, passed it on to me from a co-worker."
3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded unpeeled zucchini, drained
1 can (8 1/4 oz) crushed pineapple, well drained
3 cups flour
2 teaspoons baking soda
1½ teaspoons cinnamon
1 teaspoon salt
¾ teaspoon nutmeg
¼ teaspoon baking powder
1 cup each chopped dates (optional) and chopped pecans
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients, mix well. Pour into 2 greased 9x5 loaf pans. Bake at 350 degrees about 1 hour or until wooden pick inserted in center comes out clean.