Things You'll Need:
- Three eggs
- 1 cup of vegetable oil
- 2 cups of sugar
- 2 tsp. of pure vanilla extract
- 3 cups of shredded zucchini, unpeeled
- Two 8 oz. cans of crushed pineapple, drained
- 3 cups of flour
- 1 cup of walnuts, chopped
- 2 tsp. of baking powder
- 1 tsp. of baking soda
- 2 tsp. of cinnamon
- 1/2 tsp. of ground ginger
- Stainless-steel mixing bowls
- Wooden spoon
- Cheese grater
- Bread-loaf pans
- Non-stick cooking spray
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Step 1
Preheat your oven to 325 degrees F.
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Step 2
Crack three eggs into a stainless-steel mixing bowl. Beat the eggs with a fork until they are thoroughly broken up and liquefied.
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Step 3
Add 1 cup of vegetable oil, 2 cups of sugar and 2 tsp. of pure vanilla extract to the beaten eggs. Stir it all with a wooden spoon until it is completely combined.
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Step 4
Grate enough zucchini to equal 3 cups (this works out to approximately six large zucchini). Use a cheese grater for this. Do not peel the zucchini before grating it.
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Step 5
Combine 3 cups of grated zucchini and two 8 oz. cans of crushed pineapple in a stainless-steel mixing bowl.
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Step 6
Add the zucchini-pineapple mixture to the egg mixture and stir it together.
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Step 7
Bring out a third stainless-steel mixing bowl. In this bowl, combine 3 cups of flour, 1 cup of chopped walnuts, 2 tsp. of baking powder, 1 tsp. of baking soda, salt, 2 tsp. of cinnamon and 1/2 tsp. of ground ginger. Stir it with a wooden spoon until it is well mixed, and then add it to the egg mixture.
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Step 8
Stir the flour-egg-zucchini mixture with a wooden spoon until it forms a thick batter. The batter should be easy to pour, without being too runny.
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Step 9
Spray two bread-loaf pans with non-stick cooking spray.
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Step 10
Pour half of the batter into one bread-loaf pan and the other half of the batter into the other bread-loaf pan.
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Step 11
Smooth out the tops of the batter in both pans, using a wooden spoon.
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Step 12
Put both bread-loaf pans in the oven and bake them for 1 hour.
