Melt-in-your-mouth Zucchini Bread

Any one who has ever planted zucchini in their garden knows that it is never long before it takes on a mind of it's own. This is one fabulous way to use it up. The bread freezes exceptionally well. You can also extend the life of your bumper crop by grating the zucchini, sealing it in vacuum sealer bags and freezing it in 2 cup increments. It will keep for at least a year till your next crop comes in.

Melt-in-your-mouth Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 full teaspoons cinnamon (use a GOOD cinnamon)
1/8 teaspoon nutmeg (fresh grated is best)
1 cup chopped nuts
1 – 8 oz. can crushed pineapple with juice (reserve 4 T. juice)

Grease 2 loaf pans or small bundt pans or it can make one large cake. Preheat oven to 350 degrees. In a large bowl combine eggs, oil, zucchini, sugar and vanilla. In a separate bowl combine the dry ingredients. Add the dry mixture to the zucchini mixture, stirring until well blended. Add the nuts and pineapple, stir until blended. Spread the batter into the two pans. Bake 40 to 60 minutes until toothpick inserted comes out clean. Immediately up on removing from oven, drizzle the reserved pineapple juice over the hot loaf and let set till cool. Freezes well.