Pineapple Zucchini Bread

No explanation needed, this is just delicious! The zucchini keeps it moist and the pineapple and raisins add sweetness! I think this would turn out really well as a cake with a cream cheese frosting, I just have never made it that way yet... but today I made up a cream cheese glaze to top it with and it's amazing! Give it a try and let me know how you like it!

Preheat oven to 350 F

1. In a large bowl, beat 3 eggs just to blend.

2. Add 1 cup canola oil, 2 cups sugar, 2 tsp vanilla and beat until the mixture is thick and foamy.

3. Stir in 2 medium coarse grated zucchini (about 2 cups) and 1 20-oz can crushed pineapple (well drained). Set bowl aside

4. In a separate bowl, combine 3 cups flour, 2 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 1/2 tsp. ground cinnamon, 3/4 tsp. nutmeg, 1 cup chopped walnuts and 1 cup finely chopped golden raisins. Stir gently to coat the walnuts and the raisins in the flour mixture.

5. Gently fold the dry ingredients into the wet ones in 3 batches and stir until just incorporated, careful not to over-stir.

6. Distribute the batter into two greased loaf pans, and bake for 1 hour or until a toothpick inserted in the center comes out clean. Careful not to over-bake or the loaves will be dry!

7. Remove from pans and place on a cooling rack, and top with cream cheese glaze.

Cream Cheese Glaze

1 8-oz block of cream cheese (softened)

3/4 cup powdered sugar

1 tsp. vanilla

Whisk these together until they are all properly combined, then add milk and continue to whisk until the consistency is that of a glaze. Pour over the loaves while they are still warm and allow the glaze to go down over the sides.

**Caution**

This glaze is REALLY addicting, I found myself dipping my slice into the leftover glaze!