When I was little, we had a babysitter who used to make the most fabulous zucchini bread. I happened to have some zucchini leftover from a recipe and decided that zucchini bread was the answer. I do have the recipe for my babysitter's zucchini bread... somewhere. I remembered that it had raisins and pineapple in it and I found the following recipe.
Zucchini Bread with Pineapple
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
1. Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3. Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
While this recipe was pretty good, it was not the same. Next time I may skip the nuts and add more raisins. This was also another battle in the War Against the Oven. I took the bread out 10 minutes early and it could have come out even earlier than that.