Zucchini Pineapple Loaf

Growing up my mom always made zucchini bread or muffins and I remember eating the batter by the spoonful, thinking it always tasted better than the actual loaf. I came across a slightly different version of my mothers loaf, one which called for crushed pineapple in it. I thought the pineapple would make an already delicious bread even better. I used fresh pineapple, which made it moist and flavorful. As this makes a double batch (2 loafs), I made 1 loaf 9x5 and 12 muffins.

3 eggs
1 cup vegetable oil
1 1/2 cups sugar
2 tsp vanilla
1cup crushed pineapple, drained (fresh or canned)
2 cups zucchini, grated and water squeezed out
3 cups flour (1 whole wheat, 2 cups white), sifted
2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup chocolate chips and/or raisins (optional)
1 cup walnuts, chopped (optional)
** do not add more than 2 of the 3 optional ingredients

Tip: before adding optional ingredients (chips, raisins or walnuts) mix them in bowl with about 1T flour, just enough to coat. This will stop these heavier ingredients from sinking to the bottom of the loaf.

Combine the eggs, oil, sugar, vanilla and beat/whisk until smooth and thick. Stir in the zucchini, pineapple, flour, baking soda, baking powder, salt and spices. Fold in the chips, raisins and/or walnuts.

Pre-heat oven to 350F. Use 2 loaf pans 9x5x3 and fill 1/2 to 3/4 and bake for 50-60 minutes, one at a time. If making muffins bake for 20 minutes at 350F.