1 (14oz or 19oz) can crushed pineapple
2 cups white sugar
4 tsp vanilla extract
enough oil to make 2 cups of liquids
4 tsp ground cinnamon
4 cups grated zucchini
3 cups all-purpose flour
3 cups whole wheat flour
2 tsp salt
3 tsp baking soda
3 tsp baking powder
2 cups chopped pecans (optional)
Preheat oven to 350 degrees F. Grease and flour 4 9"x5" bread pans.
Open and drain the can of crushed pineapple, saving the juices.
Combine flours, baking powder, baking soda, and salt.
Pour saved pineapple juices into a measuring cup and then add enough oil to make 2 cups of liquids. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg.
Stir in pineapple and zucchini. Stir flour mixture into zucchini mixture. Stir in nuts, if using.
Pour batter into the prepared loaf pans.
Bake for 1 hour. Allow to cool in pan until you can handle it and then remove the loaves from the pan and finish cooling on wire racks. Once it's cooled you can ice or glaze the loaves as desired.
NOTE: I know, this is a big recipe. But I can only find 14oz or 19oz cans of crushed pineapple and don't always want to figure out what to do with 1/2 a can of left over pineapple. This recipe freezes really well and who doesn't want to have an extra loaf or 3 ready to go at a moment's notice?
NOTE: I realize there is a difference between 14oz and 19oz cans. However, this recipe is pretty forgiving and the difference isn't noticeable in the finished product.
This recipe is also linked to...
Delicious Dishes: Garden Delights
It's a Blog Party's Fall Fest Recipes 2011
Sweet Tooth Friday
Food on Friday: Pineapple
Sweets for a Saturday