Yes, another zucchini recipe.  I was talking to my Mom about making zucchini bread and she mentioned that she has a delicious recipe from way back that calls for pineapple.  I thought she was a little crazy.  So I went about looking on the web for different zucchini bread recipes and, lo and behold, many of them were this recipe from a 1974 Sunset Magazine which, yes, has pineapple in it.  This is a very moist and flavorful bread with a great hearty texture.  I guess the original recipe called for currents but I use raisins.

Zucchini Bread

Makes 2 loaves

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 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

Preheat the oven to 350 degrees.  Prepare 2 prepared 5 x 9 loaf pans.

In a mixer, beat eggs.  Add oil, sugar, and vanilla and beat until the mixture is thick and foamy.  Stir in the zucchini and pineapple.

Combine all of the dry ingredients in a separate bowl.  Incorporate a third of the dry ingredients into the egg mixture at a time.  Add the walnuts and raisins.

Divide the batter equally between the prepared pans.  Bake for 1 hour.  Cool in pans for 10 minutes then turn out onto wire racks to cool.