This is a recipe I received from a precious older lady in a bible study I attended a number of years ago when I was young - now I am the older lady : ) Each Thursday Sister Lillie would bring an amazing bread or sweet dessert to share with us. I have such sweet memories of this special lady with the big heart and wonderful baking skills.
Sister Lillie’s Zucchini Bread
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple
3 cups all purpose flour
1 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoon cinnamon
1 cup chopped walnuts
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, and cinnamon. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and 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.
Makes 2 loaves or a couple dozen muffins. This is really a family favorite and one I always use for company. The addition of pineapple to the bread makes it very moist.