Zucchini Bread With Pineapple

For the most amazing and moist zucchini bread ever! This is an adapted, from an adapted recipe found in a September 1974 Sunset Magazine issue. The original recipe called for currants, the adapted recipe substituted pineapple, walnuts and raisins for the currants. My recipe dropped the raisins (and currants), changed the amount of nutmeg from 3/4 teaspoon to 1 tablespoon, and added cardamom and Chinese ginger.

• Ready In: 1 hr 30 mins
• Serves: 16-20
• Yields: 2 loaves

Ingredients

• 3  eggs
• 1  cup olive oil
• 2  cups sugar
• 2  teaspoons vanilla
• 2  cups  coarsely grated zucchini
• 1 (8 ounce) can crushed pineapple, drained
• 3  cups all-purpose flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1⁄2 teaspoon baking powder
• 1 1⁄2 teaspoons cinnamon
• 1  tablespoon  fresh grated nutmeg
• 1⁄4 teaspoon cardamom
• 1⁄4 teaspoon  chinese ginger
• 1  cup  chopped walnuts

Directions

1. Preheat oven to 350°F
2. In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.
3. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.
4. Divide the batter equally between 2 greased (Crisco) 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 10-15 minutes. Turn out onto wire racks to cool thoroughly.