As I've mentioned, I'm also overwhelmed with zucchini. Fortuitously, I came across a recipe from Elise (one of my fave food blogs) for zucchini bread that uses both pineapple and raisins. It reminded me a lot of my favorite carrot cake recipe, so I decided to give it a whirl.

It's delicious and it does taste very much like a good carrot cake, minus the frosting which admittedly is the best part of carrot cake - I suppose you could frost this bread, too. Or do what we did and eat it constantly, with abandon, until it's all gone.

Zucchini Bread with Pineapple

Ingredients
3 eggs
1 cup olive oil (I used a light olive oil - EVOO wouldn't be very good)
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 (I left these out - hate walnuts plus Geoff has those pesky allergies)
1 cup raisins

Method
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.

Makes 2 loaves.

Adapted from a 1974 Sunset Magazine recipe