Zucchini, Pineapple, ginger & walnut loaf

Ingredients

For The Zucchini Bread:

• 1/2 cup vegetable oil

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 4 ounces crushed or chopped pineapple, drained

• 2 cups grated zucchini, pressed*

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons ground ginger

• 1 teaspoon freshly grated ginger

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• Handful of toasted and chopped walnuts

Instructions

Preheat oven to 350°F. Line a standard sized 1 lb. loaf pan with parchment paper. Set aside.

In a large bowl, beat the oil and sugar for 1 minute. Add in the eggs and vanilla extract, beating for an additional minute. Stir in chopped pineapple and grated zucchini.

In a separate bowl, combine the flour, baking soda, baking powder, ginger, nutmeg, toasted walnuts and salt, whisking to combine. Fold into wet ingredients.

Pour the batter into the pan.

Bake for 50 minutes, or until a knife inserted in the center comes out clean. Allow to cool slightly before removing from pan.