Pineapple Bread

INGREDIENTS

• 2 eggs
• 1/2 cup melted butter
• 1 cup white sugar
• 1 3/4 cup crushed pineapple with juice
• 1 teaspoon vanilla extract
• 2 1/2 cups flour (I use half white and half wheat)
  
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup chopped macadamia nuts (optional)
• brown sugar
  

DIRECTIONS

1. Preheat oven to 350 degrees. Grease one 9x5x3 inch loaf pan.
2. Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
3. In separate bowl put flour, baking powder, soda, salt. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5 pan, or two 4x7 or three mini loaf pans.
4. Sprinkle with nuts and brown sugar (optional).
   
5. Bake for about 1 hour. Test with toothpick. Let stand 10 minutes.
   

Zucchini Bread

We have a plethora of zucchini from our garden each summer... so I started shredding the zucchini and freezing it to later use in this recipe my mother in law gave me.

3 eggs
2 C. brown sugar
1 C. oil
2 C. flour
1/2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
3 tsp. vanilla
2 C. grated peeled zucchini

Beat together eggs, brown sugs and oil.  Mix together
flour, baking powder, soda, salt, cinnamon and nutmeg.
Add to wet ingredients.  Add vanilla, grated zucchini
& (nuts).  It should be about the consistency of
banana bread.  If it's too wet, add a little more
flour.

Grease 2 5x7 inch loaf pans.

Bake 350 for 50 to 55 minutes.  It is moist bread and
it taste good with butter on it.  You can also add walnuts,
dried cranberries, currents, raisins etc. to the
bread.  Almost anything goes!