ZUCCHINI BREAD

Bread (make same as zucchini  cake only use loaf pans)

3 eggs beaten

2 cups sugar

2 tsp vanilla

2 cups zucchini (Grated) Drain

1 Cup Oil

3 cups self rising flour

1 can crushed pineapple (drained)

1 cup raisins

2-3 tbsp cinnamon

I have been known to add chopped apple and even shredded coconut if I felt like it…. (totally optional)

small pecans if desired (again optional)

sugar cinn mixture for top crust if making bread..

DIRECTIONS

First measure out 2 cups of shredded zucchini.. can shred skin, or peel and shred as well  I always used to just shred with my slaw shreder until got me an old time hand crank peeler that is PERFECT for zucchini.. it shreds it for me with less effort LOL . MAKE SURE you squeeze all the water out of your zucchini before measuring and putting into batter

Beat eggs sugar vanilla oil and zucchini till creamy.

Combine flour and cinn

and add to creamed mixture.

Stir in crushed pineapple (that has been  DRAINED and SQUEEZED)  and raisins.

I added some chopped apple and a small handful of shredded coconut with some pecans for good measure this time…

Pour in a prepared loaf pans (unless making cake then you would use cake pan)

and BAKE at 325 for 1 hour or till toothpick comes out clean

take out of pan carefully (can use plate to get out and then turn plate onto board…

can frost or eat plain