2 Eggs 1 Teaspoon Salt 1 Cup Oil 3/4 Teaspoon Nutmeg 2 Cups Sugar 1/4 Teaspoon Baking Powder 2 Teaspoons Vanilla 1 8-Oz Can Crushed Pineapple, 3 Cups Flour -Well-Drained 2 Teaspoons Baking Soda 2 Cups Shredded Zucchini 1 1/2 Teaspoon Cinnamon
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; mix well. Pour into 2 greased 9x5 inch loaf pans. Bake at 350 degrees for 1 hour. This recipe is easily doubled or tripled depending on how many bread pans you have and how much oven space you have. If you have zucchini and not much time, peal and shred zucchini and then freeze it in zip-loc bags. Do not let the zucchini defrost much before adding it to the bowl.
2000 Recipe - April Ferre
April Ferre - Santa Cruz County Fair: 2nd Place (2000)
"Growing up, since Mom was allergic to zucchini, we had mainly Banana Bread around the house. Somewhere though, I happened upon some very moist and delicious zucchini bread. I found out the secret to that moistness was pineapple! So I searched for a recipe and found this one. It's a great way to eat your vegetables!" - April Ferre
