Zucchini Bread With Pineapple

Ingredients

• 3 eggs
• 1 cup olive oil
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups coarsely grated zucchini
• 1 (8 ounce) can crushed pineapple, drained
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1 tablespoon fresh grated nutmeg
• 1/4 teaspoon cardamom
• 1/4 teaspoon chinese ginger
• 1 cup chopped walnuts

Directions

1. 1

   Preheat oven to 350°F

2. 2

   In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.

3. 3

   In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.

4. 4

   Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.