Zucchini Bread

2 eggs

1 cup vegetable or corn oil

2 cups sugar

2 tsp vanilla

1 8¼ oz can crushed pineapple, drained

2 cups shredded zucchini (about 1 large zucchini)

3 cups flour or 3 cups ATK flour + 2¼ tsp xanthan gum or 3 cups of your favorite GF flour blend + 2¼ tsp xanthan gum (omit if your flour blend already contains)

2 tsp baking soda

¼ tsp baking powder

1 tsp salt

1½ tsp cinnamon

¾ tsp nutmeg

Optional:

   1 cup chopped nuts (pecans or walnuts)

   1 cup raisins (I like to use golden, but regular works too)

Coarse sugar (to sprinkle on top)

Beat eggs, oil, sugar & vanilla until thick.

Blend in pineapple & zucchini.

Whisk together remaining dry ingredients. Blend into batter.

Pour into 2 large (about 4.5 inches x 8.5 inches) or 5 small (about 3 inches x 6 inches) prepared pans. See blog post “A guide to preparing pans for baking quick (dessert) breads”.

Optional: Sprinkle each loaf with small amount of coarse sugar. (Bread is great without it, but I think it adds a nice little touch,)

Bake at 350° for 45 minutes – 1 hour. Rotate half way through to ensure they bake evenly. (GF flour usually requires the lesser baking time). A toothpick should come out clean when you stick it in the middle of the loaf.

Notes: 

I don’t add nuts, because of family allergies. Sometimes I add the raisins, but not always because I have a family member that doesn’t really care for them.

The oil & pineapple really make this a nice moist bread.  

This recipe should work for muffins too. But maybe bake them for less time. (I have not tried muffins personally.)