Pineapple Zucchini Loaf

A moist loaf that is easy to make and both travels and freezes well. Serve as a snack with tea or coffee, or eat plain while on-the-go.

Serves:  2 loaves, freezes well.

Prep Time: 10 min

Cooking Time: 60 min

Total: 70 min

Ingredients

2 cups grated zucchini
1 cup tin crushed pineapple, drained
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
3 eggs, lightly whisked
2/3 cup vegetable oil
dash of vanilla
1/2 cup raisin (or more)
1/2 cup walnuts or pecans (or more)
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground clove
salt

Directions

1. Mix all wet and dry ingredients in separate bowls. Add wet to dry and stir only until combined. Divide batter between two parchment paper lined loaf pans or paper lined muffin wells.
2. Bake in preheated oven at 350 F for 1 hour, for a loaf or 30-40 min for muffins.
3. When the top turns golden brown, test with a toothpick to see if it is done.
4. Allow to cool before slicing or freezing.

Adapted from allrecipes.com