It is that time of year again. The time that you house smells of cookies and cakes. I know a lot of people bake thru out the year but I think the best time to bake is in the month of December.  The house is decorated with the Christmas tree and all the lights and the smells of what you are baking are all around the house.

I love baking and I haven’t baked zucchini bread in a long time. I had some left-over zucchini from the week before from buying a box of zucchini from the store.  I have a few recipes that I can use for zucchini and I will post them later.

When I made zucchini pineapple bread I made two different kinds.  My daughter does not like raisins at all.  I made one with no raisins with nuts and the other one with just nuts. Here is the recipe I hope your family love it as much as mine do.

Servings          20-24 slices                 Yields 2 loaves                        Total time 1 hr 30 min.

Ingredients:

3 eggs

1 cup of oil

2 cup of sugar

2 teaspoons of vanilla

2 cups of shredded zucchini (squeezed dry in a paper towel)

8oz crushed pineapple (drained)

3 cups of flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

2 teaspoon cinnamon

1 cup raisins

1 cup chopped nuts

Directions:

Beat the eggs, oil, sugar and the vanilla until it is light and fluffy.  Stir in the zucchini and the pineapple and mix until it is mixed well.  Combine all the dry ingredients and add to the batter and mix. Pour nuts and the raisins and mix.  Pour the batter into 2 well-greased loaf pans. Set the oven at 350 F for 1 hour or until firm. Once they are done let them cool down for about 10 minutes.