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This recipe is adapted from one in an old issue of Sunset Magazine (September 1974) and is the recipe I used to follow as a teenager to make zucchini bread. If you've never made zucchini bread before, the thing to know is that it tastes nothing like zucchini. The zucchini just adds moistness and texture to what is basically a spice cake. The pineapple, walnuts, and raisins (my substitute, the original recipe called for currants) make the bread even more interesting.

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins http://www.cake-recipe.org

1 Preheat oven to 350?F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple. http://www.cake-recipe.org

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

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3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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Makes 2 loaves.

Links:
Chocolate zucchini cake, also from the same Sunset Magazine article. http://www.cake-recipe.org

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