Rainy Days

In the spring, I am usually VERY busy planting and tending to the garden in addition to wrapping up our school year and preparing for canning season. On the days when it is raining, I usually bake quite a bit so that I can "get ahead" for the days when I am outside in the garden all day. The last rainy day we had I decided it was time to use up the shredded zucchini I had in my deep freeze. When I run out of ambition to use the abundant green squash, I pull out my trusty food processor and shred it. I bag 2 cup portions in the economical freezer bags, squeeze out the air, tie them off and then fill the pricier gallon ziplocs with up to 8 of these ready-made zucchini balls.  The two cup portions are perfect for quite a few recipes that I have in my file folder. I made two loaves of chocolate zucchini bread and two loaves of pineapple zucchini bread on Tuesday and I wanted to share that recipe since its such a yummy one.

Pineapple Zucchini Bread
4 eggs, beaten
1 cup honey
2 tsp vanilla

1 cup melted coconut oil

3 1/2 cups freshly ground wheat flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 cups grated zucchini
1 cup raisins
1 cup crushed pineapple, drained

Preheat your oven to 350 degrees and grease two 8x4" loaf pans. Set aside.
Combine eggs, honey, vanilla, coconut oil in a large bowl and mix well. Pour in flour, salt and baking soda and powder and mix well. Do not over mix though. Once you have a smooth batter, incorporate zucchini, pineapple and raisins, distributing everything well, but again, not over mixing. Pour into prepared loaf pans and bake at 350 degrees for about an hour.