Grandma’s Pineapple Zucchini Loaf

Original Recipe from:  Lucy Griffin-Bowers

While I’m a big fan of my Kay's Village Zucchini Bread, I had to give my grandma’s recipe a try.  This one is very different from mine, but I will admit it’s quite good.  This is a spicier version with nutmeg, raisins and nuts.  If you are looking for a different recipe, give this one a try.  The Village Taste Testers gave it a big thumb’s up!  Enjoy!!!

Ingredients

3 Eggs

3/4 cup Vegetable Oil (Corn or Canola)

1/4 cup Water

2 cups Sugar

2 teaspoons Vanilla

2 cups shredded Zucchini

8 ounces Crushed Pineapple, drained

3 cups Flour

2 teaspoons Baking Soda

1 teaspoon Salt

1/4 teaspoon Cinnamon

3/4 teaspoon Nutmeg

1 cup Raisins

1 cup chopped Walnuts (optional)

Directions

In a large mixing bowl mix the following ingredients together:  Eggs, Oil, Water, Sugar, Vanilla, Zucchini, and Pineapple.  Mix thoroughly with mixer on medium speed.

Add Flour, Baking Soda, Salt, Cinnamon, and Nutmeg.  Continue mixing until well blended.  

Add Raisins and Nuts.

Pour into greased and floured baking pans (2 large or 3 medium loaf pans)

Bake in 350 degree oven until toothpick clean; 45-50 minutes for medium pans, 50-60 minutes for large pans.

Sprinkle with Cinnamon Sugar immediately upon removing from the oven.