The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.
- 3 cups all purpose flour
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3 eggs
- 1 3/4 cups sugar
- 1 cup olive oil
- 2 teaspoons vanilla
- 2 to 3 cups coarsely grated zucchini
- 1 can (8oz) crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 cup golden raisins (optional)
1 Drain zucchini of excess moisture: Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture.
2 Prepare the oven and pans: Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
3 Whisk together dry ingredients: In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4 Mix wet ingredients and sugar: In a mixer, beat eggs on medium speed for one minute.
Add the sugar and beat for one more minute.
Add the oil and vanilla; continue beating mixture until thick and foamy.
5 Stir in grated zucchini and pineapple: Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
6 Combine dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.
7 Add the walnuts and raisins, blend gently.
8 Bake: Divide the batter equally between the two loaf pans. Bake at 350°F for 55 minutes or until a wooden pick inserted in to the center comes out clean.
Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.