Bread Recipe #31 - Zucchini Pineapple Bread

It's that time of the year where gardens are overrun by that long, green squash called zucchini. Here's a use for one or two that I think you will enjoy-a different spin on the typical zucchini bread. Ingredients: 3 eggs, beaten, 1 cup vegetable oil (I used canola), 2 cups granulated sugar (I used 1 cup granulated and 1 cup brown sugar), 2 teaspoons vanilla, 2 cups peeled, grated zucchini, 1 cup crushed pineapple, drained, 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 cup nuts (I used walnuts), 1 cup raisins (I used golden), grated orange peel to taste, optional, (about 1/2-1 teaspoon). Instructions: Preheat oven to 350 degrees. Grease and flour 2 regular size loaf pans or 4 mini loaf pans; set aside. In large bowl, beat together eggs, oil, sugar(s), and vanilla until thick and foamy. Add zucchini and pineapple to egg mixture. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to zucchini mixture and combine well. Fold in nuts, raisins, and orange peel, if using. Divided between pans evenly. Bake in preheated 350 degree oven for an hour (less for mini loaves) or until a toothpick inserted near middle comes out with a few crumbs. Cool in pans on wire rack for 10 minutes. Remove from pans and continue to cool on wire racks. Found this in my recipe book and on the top of the page I had written "Woman's Day Magazine" December 1986. "Rolling in the dough!"