As promised, I'm finally getting around to sharing the recipe for my blue-ribbon-winning Pineapple-Zucchini Bread.
3 eggs 3 c. flour
2 c. shredded zucchini 2 c. sugar
3/4 c. oil 2 tsp. baking soda
8 oz. can crushed pineapple 1/2 tsp. baking powder
1/4. c. pineapple juice 1 tsp. cinnamon
2 tsp. vanilla extract 1 tsp. salt
Drain the crushed pineapple, reserving 1/4 cup of the pineapple juice. Combine the eggs, zucchini, oil, crushed pineapple and juice, and vanilla extract. In a separate bowl, mix the remaining ingredients, then stir into the liquid ingredients until just moistened. Divide the batter between two greased loaf pans. Bake at 350° for approximately 50-60 minutes, or until it tests done. Let cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.