Even if we don’t grow it ourselves, at least one neighbour does and we usually find a very large zucchini sitting on our doorsteps. The addition of pineapple, which was suggested by a friend, adds sweetness and moisture.
4 large eggs
1 1/2 cups white sugar
2 tsps vanilla extracts
1 cup vegetable oil
1 1/2 tsps ground cinnamon
3/4 tsp ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups zucchini
3 cups all-purpose flour
1 tsp salt
1 1/2 tsps baking soda
1 1/2 tsps baking powder
Combine flour, baking powder, baking soda and salt. In a large bowl, mix oil, vanilla, cinnamon and nutmeg. Blend in pineapple and zucchini. Stir flour into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 350°F for 1 hour or until a toothpick inserted comes out clean. Cool on wire racks.
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