Jenny's Zucchini Bread

My sister-in-law Jenny is known for her excellent zucchini bread. This year, my garden is producing lots of zucchini, so I asked Jenny for her recipe. Based on the recipe, I think Jenny got this recipe from her Aunt Kathy. Wherever this recipe originated, it makes an excellent zucchini bread due to the unique ingredient of crushed pineapple.

This zucchini bread smelled so good right out of the oven that we could not wait to start eating it. But if you want nice pieces that do not fall apart, allow the bread to completely cool before slicing. I challenge you to resist eating this zucchini bread right out of the oven. When I made this recipe, I did not add nuts even though walnuts would be delicious in this bread.

Jenny's Zucchini Bread 

• 2 eggs
• 1 cup oil
• 2 cups sugar
• 2 tsp. vanilla
• 2 cups zucchini, shredded
• 1 - 8 ounce can crushed pineapple
• 3 cups flour
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. salt
• 3/4 tsp. nutmeg
• 1/4 tsp. baking powder
• 1 cup walnuts or pecans

Beat eggs, oil, sugar, and vanilla until thick. Add remaining ingredients; mix well. Pour batter into 2 greased loaf pans. Bake at 350 for 45 minutes or until done. Allow to cool before slicing. Enjoy!