Joan Reilly's Zucchini Bread

Memo, Jenna, Liz and Brett in N. Tonawanda
NY in 1983.

Upon returning to the United States in 1982, Jorge took a job up in the Buffalo area and we rented a colonial North Tonawanda, NY. One of our neighbors was Joan Reilly. She had several kids and was a terrific cook. Many of our neighbors has summer gardens and zucchini was abundant in the fall. Joan gave me this recipe and said it froze well. So I made it and have always enjoyed its rich flavor.

Joan Reilly's Zucchini Bread:

2 cups of grated raw zucchini with skins
2 eggs
1 cup crushed pineapple
2 cups sugar
1 cup vegetable oil
3 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
Optional:
1 cup raisins
1 cup nut
1 cup combination of both

Heat oven to 325*
Mix the dry ingredients flour, salt, baking soda, baking powder, and cinnamon. In a separate bowl, mix the zucchini, eggs, pineapple, sugar, oil and vanilla. Now fold the dry into the wet mixture and mix thoroughly. This recipe makes two loaves. Grease and flour two loaf pans. (I use baking spray on the pans since it is neater and easier to spread!) Bake for 50-60 minutes. Test and adjust until done.

PS I also make the whole batch and put into a rectangular 13" by 9" cake pan. It is good enough to serve for dessert!