Zucchini bread (baked in an oblong pan instead of loaf pans)

I wanted to be sure to post my zucchini bread recipe during the holidays – so here it is.  This was given to me when I was a teen by Martha Yanavitch, a close friend and neighbor from my Stevensville, PA days.  There is so much good food in that area!

Quick bread is a wonderful thing in that it is easy to make and fairly fool-proof.  With this recipe you can’t go wrong, and it would make a nice gift or dessert at a holiday party.  Great also with a cup of coffee before work.

Pineapple Walnut Zucchini Bread
3 eggs
2 cups sugar
2 tsp vanilla
1 cup canola oil
2 cups grated raw zucchini
3 ½ cups flour
1 ½ tsp salt
1 ½ tsp baking soda
¾ tsp baking powder
1 cup crushed pineapple
1 cup chopped nuts (walnuts or pecans work well)

1)  Mix eggs, sugar, vanilla, oil and zucchini
2)  Mix in dry ingredients
3)  Mix in pineapple and nuts
4)  Bake in loaf pans (recipe makes two loaves) at 350 F. for one hour or until done