I first saw this recipe over at Prairie Farmstead Pondering's and thought it looked good and believe me it is.
1 cup Vegetable Oil
2 cups Granulated Sugar
2 tsps Vanilla
2 cups Zucchini/Courgette; coarsely shredded
1 (8.5 oz) can Crushed Pineapple; well drained
3 cups Flour
2 tsps Baking Soda
1 tsp Salt
1/2 tsp Baking Powder
1-1/2 tsps Cinnamon
3/4 tsp Nutmeg
1 cup Chopped Nuts or Currants
Cream together the eggs, oil, sugar, and vanilla. Stir in the zucchini and pineapple. In a separate bowl, combine the remaining ingredients. Stir the dry ingredients gently into the zucchini mixture until just blended. Divide the batter into 2 greased and sugared 5 x 9 loaf pans. Bake at 350 degrees for 1 hour. Cool in pans for 10 minutes, and then turn onto a rack.
This is as moist and flavourful as it looks in the photo, and is definitely a keeper, and a good way to use up all that shredded zucchini in the freezer.
Now one thing Miss J mentions on her blog is she will use her "canned pineapple" that in reality is actually canned zucchini that tastes like pineapple. They were talking about how good it is on another forum I go on. Here is the link for the recipe to make canned pineapple out of zucchini/courgette.
A big, big Happy Birthday to my baby brother who although is no longer a baby......well except when he is ill......he'll always be my baby brother. Hope you have a lovely day, where ever you are?