Zucchini Pineapple Bread

I have been off of work this week relaxing after surgery. To occupy all of my free time and to make use of some of the food I need to start using up in my home, I have been a busy baking mama! I usually post pictures of new foods I make on my Facebook and I have been asked for my recipe for this delicious zucchini pineapple bread that I baked last night.

Mix All of These in a Medium Sized Mixing Bowl:
3 cups of all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt

Mix These in a Large Mixing Bowl:
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
2 cups sugar
2 teaspoons vanilla extract
3 eggs
1 cup canola oil (you can use veggie oil or olive oil, I used canola)

2 cups grated zucchini

1 8oz can crushed pineapples strained

As you mix in the zucchini and pineapple, the batter will be a bit frothy. This is normal. Don't panic. 

Add your dry ingredients to the bowl of wet ingredient in thirds. 

Stir in 1 cup of chopped walnuts (or pecans) & 1 cup of raisins or dried cranberries (I use a combination of both). These are both optional but it's worth the splurge to add em!

Preheat your oven to 350 and grease your meatloaf pan. Bake for about 1 hour or until you insert a toothpick pulls out clean. This recipe makes 2 amazing, tasty, moist loafs so keep one and share one with a friend!

My girlfriend Sam said this bread reminds her of Fall. I think it's something about the warms fragrance of cinnamon and nutmeg. I like the pieces of pineapple and the crunch of walnuts!