Not my favorite but the family LOVED it. Personally, I prefer Zucchini Raison Muffins, but what do you think?
I adapted this from AllRecipes‘ version one night because I did not have raisins on hand… I made a few minor tweaks based on my own preferences, but let me know your thoughts!
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil
1/2 cup white sugar (1 cup if you like your breads really sweet)
1/2 cup brown sugar
4 eggs (or egg substitute)
2 1/2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon nutmeg
2 cups grated zucchini
1 (8 oz) can crushed pineapple, drained
Combine flour, baking soda, baking powder and salt in a medium bowl.
Mix eggs, oil, sugars, vanilla, cinnamon and nutmeg in a larger bowl.
Add flour mixture to wet mixture slowly.
Fold in grated zucchini and drained pineapple.
Pour into two lightly greased bread pans and bake at 350 degrees for approximately 1 hour or until the bread turns golden brown and tooth pick comes out clean.
Cook on a wire rack. Enjoy with butter!