Recipe(tried): Julia's Zucchini Bread

JULIA'S ZUCCHINI BREAD

Zucchini bread is best with fresh zucchini.
DO NOT DOUBLE RECIPE!!!

3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1 (8 1/4 oz) can of crushed pineapple, well drained
1 teaspoon lemon zest
3 cups flour
1 cup chopped raisins*
1 cup chopped nuts*
1/2 to 1 cup chopped dried apricots for raisins*
1/2 cup dried coconut*
2 teaspoons soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350F. Grease and flour 2 (5x9-inch) loaf pans**.

With mixer beat eggs till fluffy.

Add sugar, oil, and vanilla. Beat until thick and foamy.

Stir in zucchini, pineapple, and lemon zest. Then add remaining ingredients until blended. Divide batter into prepared pans.

Bake at 350 for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes, turn out on rack and cool thoroughly.

**Or you can bake as a cake! Cook for 35-45 minutes depending on the size of cake pans.

For Cake:
Frost as you would a carrot cake.

*Coconut, raisins, nuts, and apricots are all interchangeable or you can remove them completely.
You'll need to add 1 tsp lemon or pineapple juice if you eliminate the raisins or apricots for moisture.