2 cups finely grated gold or green zucchini
3 large eggs
½ cup of melted butter
½ cup of vegetable oil
10 ounces of crushed pineapple, drained but not dry
2 teaspoons of vanilla extract
3 cups of all-purpose flour
2 cups of granulated sugar
2 teaspoons of baking soda
½ teaspoon of baking powder
1 teaspoon of salt
¾ teaspoon of freshly ground nutmeg
1 ½ teaspoon of ground cinnamon
1 cup of nuts, chopped (optional)
Butter two 8-4 inch loaf pans generously and set aside.
Preheat the oven to 350º F.
Combine the zucchini, eggs, butter, oil, pineapple and vanilla in a large bowl. Stir well. In a separate bowl, add the dry ingredients and whisk well to blend together without lumps.
Add the dry ingredients to the wet ingredients and stir just until well combined. Fold in the nuts if using. Do not over mix.
Scoop the batter into the pans and bake for 50-60 minutes until the bread is golden brown and a wooden skewer or toothpick inserted into the middle of the bread comes out dry. Cool for 10 minutes and remove from the pans to a wire rack. Let cool completely before cutting.
Yield: 2 loaves