Two Frugal Chicks

I’m finally resigning myself to the fact that fall is on its way.  Ready or not here it comes.  Last night I made zucchini bread and it really got me in the fall spirit.  Now I’m seeing soups and stews, roasts and squash ravioli in my future.  I’m getting excited about candles, fall wreaths, pumpkins and sitting by a warm fire in the woodstove.  My neighbor has been giving me zucchinis lately; some are the size of a small car! Suzanne and I made zucchini relish with one of them and I shredded up another one and froze it in 2 cup portions for making zucchini bread.  This recipe makes the most moist and delicious zucchini bread ever…

3 eggs
1 C. oil
2 C. sugar
2 C. shredded zucchini
2 tsp. Vanilla
1 8oz can of crushed pineapple, drained
3 C. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1-1/2 tsp. nutmeg
1 C. walnuts (optional)
1 C. dates/raisins (optional)

Preheat oven to 350 degrees.  Beat the eggs, oil and sugar together.  Stir in the zucchini, vanilla, and pineapple.  In a separate bowl, mix together the flour, baking soda, salt, baking powder, cinnamon and nutmeg.  Mix the dry ingredients into the wet ingredients.  Fold in the nuts, dates and/or raisins, if using.  Grease 2 loaf pans and dust with cinnamon and sugar.  Divide the batter into the two loaf pans and dust the tops of the batter with cinnamon and sugar.  Bake for 1-1 1/4 hours or until a toothpick comes out clean.  Cool for 10 minutes, then remove from pans..