Zucchini Bread

This recipe is another favorite of mine. I had been looking for a really good recipe for Zucchini Bread for a long time. Every time I tried a new one, even ones given to me by friends, the bread didn't come out good. Too dry, too dense, no taste, etc. One day at work, a co-worker of mine told me about his mother's bread recipe. He offered to get a copy for me. His mom was nice enough to write it down and sent it back to me. First time I tried it, I knew it was the One!

Zucchini Bread

2 cups sugar

1 cup cooking oil (for a lower fat version- I have subsituted 1/4 applesauce and 3/4 oil with great results)

3 eggs

1 tsp. salt

1 tsp baking soda

1/2 tsp. baking powder

1 tsp cloves, cinnamon, and ginger

1 tsp vanilla

3 cups flour

2 cups grated zucchini

1 8oz can crushed pineapple, drained

1 cup chopped nuts (optional)

1 cup raisins (optional)

Combine sugar and oil, add eggs one at a time. In a seperate bowl, mix together dry ingredients. Add dry mix to sugar, oil and egg mixture, alternating with the zucchini and pineapple. Add vanilla. Stir in nuts and raisins. Pour into 2 greased loaf pans (I've used 8 x 8 glass pans too, just watch cause it bakes faster). Bake at 350 degrees for one hour.

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie"
-Jim Davis