Zucchini Pineapple Bread

Photo courtesy Taste of Home

  One of my favorite things to bake is quick breads. They are usually easy to make - throw the stuff in a bowl, mix and bake for an hour. Then a great smell begins to fill the house.
  I "borrowed" this recipe from the wife of one of the guys at work. She's a great cook and friend who likes to experiment in the kitchen, too. Personally, the coconut has got to go though, I am not a fan.

Zucchini Pineapple Bread

3 eggs

2 cups sugar

1 cup oil

2 tsp. vanilla

1 small can crushed pineapple, drained (1 cup)

3 cups flour

1 tsp salt

2 tsp. baking soda

2 tsp. cinnamon

2 cups shredded zucchini

1 cup raisins

1 cup coconut, flaked

Beat eggs. Gradually add sugar and oil, beating well. Add vanilla. Beat until light and fluffy. Stir in pineapple.

In sifter, place flour, salt, baking soda and cinnamon. Add slowly to liquid mixture. Next add zucchini, coconut and raisins. Stir to combine.

Pour into two greased and floured bread pans. Bake in preheated 350 degree oven for 55-60 minutes. Cool 10 minutes and then remove from pans. Cool before slicing. Makes 2 loaves.

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