The South's Best Zucchini Bread

Okay, so who doesn't remember having deliciously moist zucchini bread in the heart of the summer growing up? It's sweet, goes with anything, and can be eaten as a breakfast or a dessert. Here is a classic recipe that has been passed down for a couple of generations. Enjoy!

Zucchini Bread


Ingredients:

2 cups sugar
1/2 cup vegetable oil (or 1 cup butter)
2 tsp. vanilla
3 eggs
2 cups freshly grated zucchini
1 20 oz. can of crushed pineapple (drained, reserve juice)
1/2 cup reserved pineapple juice
3 cups all purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/5 cups chopped walnuts


Preparation:

Preheat oven to 350°F.
Beat sugar, oil, pineapple juice, vanilla, and eggs together. Stir in zucchini and pineapple.
Sift dry ingrdients and stir into zucchini mixture until blended. Stir in nuts.
Bake in greased and floured loaf pans for 1 hour.
Cool 10 minutes in pan, and then turn out on rack to finish cooling. Makes 2 large loaves.