My love affair with zucchini continues this week with another great recipe that you can double, triple, freeze, or just eat in large quantities. Remember, zucchini does grate easily and freezes well. Find my first post on zucchini here. There are lots of excellent recipes for zucchini bread. The taste and texture of this one makes it one of my favorites.Zucchini Bread Plus
Mix these ingredients at medium speed until thick and foamy:
3 eggs, beaten
1 cup olive oil
2 cups sugar ( I use Splenda and about 1 and 1/2 cups)
2 teaspoons vanilla
Stir in the remaining ingredients:
2 cups zucchini, unpeeled and shredded
1-8 1/2 -ounce can crushed pineapple-drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon nutmeg
1 cup chopped nuts
Grease and flour two 5/9 inch loaf baking pans. Bake at 350 degrees for 45-60 minutes. Yield: two loaves. Freezing improves flavor. I always use the smaller size baking pans and it made 6 small loaves. Enjoy!
taken from Best of Friends, Etc. Cookbook by Darlene Glantz Skee