This recipe came from a friend in the early 70s, have no idea where is was originally from, but my kids loved it, and still ask me to make it. In the beginning I didn't tell them it was zucchinni, they just loved the pineapple and texture and taste. It freezes very well and is about the most moist zucchinni bread I have every made, and is super easy, too. Hope you all enjoy it.
Makes 2 loaves
Preheat to 350 degrees
With elec. mixer, beat 3 eggs to blend. Add 1 cup salad oil, 2 cups sugar and 2 tsp. vanilla. Continue beating until thick and foamy. With spoon, stir in 2 cups coarsely shredded unpeeled zucchinni and one can (8 oz.) well drained crushed pineapple.
Combine 3 cups unsifted flour, 2 tsp. baking soda, 1 tsp. salt, 1/2 tsp. baking powder, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 cup chopped walnuts and 1 cup whole raisins. Stir gently into zucchinni mixture until just blended. Divide into two greased and floured loaf pans. Bake 350 degrees for 50-60 minutes, or until pick inserted in center comes out clean. Cool thoroughly before cutting. Freezes well.
As I typed this recipe, I noticed it calls for an 8 oz. can -- I don't think they can it this way anymore! I just use the flat can around that size.