Grandma Holmes's Zucchini Bread

I found this recipe in the collection of recipes that Aunt Paula had. In late summer and early fall, zucchini is plentiful at all the local farmer's markets, so I thought this would be a good time to make it. MDS does not remember his Grandma making this recipe, but that has never stopped me before.

This zucchini bread has a unique addition: crushed pineapple. The result is a very moist zucchini bread that has an extra sweet taste on account of the pineapple. I highly recommend this recipe. I did not add the optional nuts and raisins, but I am sure the addition of nuts and raisins would be delicious.

Grandma Holmes's Zucchini Bread 

• 3 eggs
• 1 1/2 cup sugar
• 1 cup oil
• 2 cups grated zucchini, drained
• 1 20 oz. can crushed pineapple, drained
• 3 cups flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup raisins (optional)
• 1 cup chopped nuts (optional)

Blend together the eggs, sugar, oil, zucchini, and pineapple. Add in the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Mix well. If desired, add in raisins and nuts. Grease two 9x5 pans. Fill with batter. Bake at 350 for 75 minutes or until done. Allow to cool. Enjoy!