Have an abundance of zucchini? Check out this recipe for a unique twist on the traditional zucchini bread:

Zucchini and Pineapple Bread

3 eggs
1 c. oil
2 c. sugar
2 tsp. Vanilla

Beat. Add:

2 c. chopped zucchini
1 c. well-drained, crushed pineapple
3 c. flour
1 tsp. salt
2 tsp. baking soda
½ tsp. baking powder
½ tsp. cinnamon
¾ tsp. nutmeg
1 c. chopped nuts
1 c. raisins

Grease and flour 2 large bread pans or 5 small loaf pans. Bake 1 hour at 350°. Cool 10 minutes before removing from pan.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.