Zucchini Bread

Our neighbor who is a garden buff gave us two 'gigantic' zucchinis that he harvested from his garden. Click here to see the picture. I can easily make maybe 5 dishes out of it but I'm not that fired up in the kitchen lately so I'm just gonna share with you the easiest dish I came up with - Zucchini Bread. Ok if you're not a vegetable eater, don't get scared, this bread doesn't taste anything like Zucchini at all. The grated Zucchini plus the crushed pineapple added moistness to the bread.

ZUCCHINI BREAD
(click the picture to see how moist the bread is)

INGREDIENTS
3 eggs
1 cup olive oil
2 cups sugar
2 tsps vanilla
2 cups coarsely grated zucchini
1 can (8 oz) crushed pineapple, drained
3 cups all purpose flour
2 tsps baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 cup chopped walnuts
1 cup raisins

PROCEDURE

1 Preheat oven to 350 deg F. In a mixer, beat eggs. Add oil, sugar and vanilla. Continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3. Divide the batter equally betwen 2 greased 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 minutes. Turn out onto wire racks to cool thoroughly.