(Compliments of Rosie Sink of Sink Family Farm)
INGREDIENTS:
3 cups ground or grated *zucchini (1.3 to 1.5 lbs of fresh zucchini)
(Frozen ground raw zucchini works well too.)
3 cups plain flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
1 cup crushed pineapple
Optional:
½ cups pecan or walnut pieces
½ cup raisins
½ cup dried cranberries
Preheat the oven at 325F. Grate or grind 3 cups of zucchini. (Do not peel). Set aside.
Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
Combine sugar, eggs and vegetable oil. Mix well. Then combine flour ingredients. Cream the batter.
Add grated zucchini to the batter. Stir well. Add crushed pineapple to the batter. You may wish any of the optional ingredients to the batter.
Pour in greased loaf pans. Bake 325 degrees for 50 minutes or until done. (When golden brown and/or when toothpick comes out clean or when the loaf springs back to the touch.)
Cook in the loaf pan. Then tap upside down to remove from the pan.
