This is a nice change from regular zucchini loaf. It has a kind of morning-glory muffin taste but is easy to make since it’s in loaf form, and of coarse, uses up more of those summer zucchinis.

Makes 2 loaves

INGREDIENTS

• 4.5 cups flour
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

WET INGREDIENTS

• 3 eggs
• 1 3/4 cups white sugar
•  1 cup vegetable oil
• 2 teaspoons vanilla
• Stir in 2.5 cups grated zucchini
• Stir in 1 398ml can crushed pineapple, drained
• Stir in 1 cup raisins

INSTRUCTIONS

1. Shred and drain zucchini, although you don’t have to squeeze out all the water
2. Preheat oven to 350°F
3. Grease 2 loaf pans with butter
4. Mix dry ingredients in a large bowl and set aside.
5. In a mixer beat 3 eggs for 1 minute.
6. Add sugar and beat for 3 minutes
7. Add oil and vanilla, and beat until frothy
8. Stir in zucchini and pineapple (no juice, make sure it’s drained, or the mixture will be too wet)
9. Stir in raisins.
10. Add wet ingredients to dry and combine
11. Pour into 2 prepared loaf pans
12. Bake at 350°F for 60 minutes or until toothpick comes out clean
13. Remove from oven and place on a wire rack for 15 minutes so you can safely tip over and remove the loaf.
14. Turn the loaf pan over and place on a wire rack to cool completely.

Wrap with tin foil then seran wrap once cool to freeze.