When life throws you zucchini make bread!

Every summer most of us who have gardens are faced with the same question...
When did our zucchini start multiplying like rabbits and how do we get rid of it?
Well, make bread of course!

This year was mine and Brian's first garden together. I pretty much have a black thumb when it comes to plants of any kind, but Brian is pretty good at them. Maybe he gives the plants more attention and water. Wow. Maybe that's been my problem all along. Epiphany!
Anyway, we planted zucchini, tomatoes, bell peppers, jalapenos and herbs. It was more of an experiment for us than a real garden since we are truly beginners. Most of our plants did pretty good... especially after the month of 100+ degrees passed. But our zucchini got infected by some kind of bore and it killed both plants. We were very disappointed because we both love zucchini and I was really looking forward to making zucchini bread.
Thank goodness we have wonderful friends and family who kept us supplied with zucchini from their bountiful gardens.

I found this amazing recipe for zucchini bread that uses crushed pineapples. It's so good I could eat the entire recipe at one sitting!

Zucchini Bread with Pineapple

Ingredients:

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups grated zucchini
• 1 can (8 oz.) crushed pineapple (or ½ of a 20 oz. can)
• 3 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• ½ teaspoon baking powder
• 1 ½ teaspoon cinnamon
• ¾ teaspoon nutmeg
• 1 cup chopped walnuts (optional)
• 1 cup raisins or craisins (0ptional)

Directions:
Preheat oven to 350 degrees.
Beat eggs with a mixer. Add oil, sugar and vanilla.

Continue beating mixture until thick and foamy.

With a spoon, stir in the pineapple

and zucchini.

It will look like this

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg.

A fourth at a time, add dry ingredients into wet ingredients and gently stir by hand after each addition.

Until it looks like this

Add walnuts, raisins or craisins.
Pour into two prepared loaf pans. (I forgot to take a photo of this step)
Bake for 45 minutes (for mini loaves) to one hour.
Makes two loaves; eight mini loaves; or one loaf and four mini loaves.