Oregonized Zucchini Pineapple Bread

Ingredients

• 3 eggs
• 1 cup oil
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 2 cups shredded zucchini
• unpeeled
• 1 (8 1/2 ounce) can crushed pineapple
• drained
• 3 cups unbleached flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 12 teaspoon baking powder
• 1 12 teaspoons cinnamon
• 34 teaspoon freshly grated nutmeg
• 1 cup hazelnuts
• chopped coarsely
• 1 cup dried cranberries

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the eggs, oil, sugar and vanilla.
3. Stir in the shredded zucchini and pineapple.
4. In a separate bowl combine the remaining ingredients just until moistenend.
5. Stir the dry ingredients into the wet ingredients just until blended.
6. DO NOT overmix!
7. Divide the batter into 2 greased and sugared 5x9 inch aluminum loaf pans.
8. Bake in the preheated oven for about 1 hour.
9. Cool in pans for 10 minutes then turn out onto a cooling rack.
10. Try this with a cream cheese frosting with hazelnut extract!