Start by preheating your oven to 350 degrees F
Prep 2 Cups of coarsely grated fresh zucchini by removing as much excess liquid as possible
In a bowl beat together
4 eggs
1 Cup coconut oil-softened
2 Cups sugar
1 1/2 tsp. vanilla extract
Continue beating or whisking until thick and foamy
To the mixture add
2 Cups grated zucchini
(1) 8 oz. can crushed pineapple- drained
* or 1 Cup cubed fresh pineapple*
In a separate bowl, combine
3 Cups all purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
*optional*
1 cup chopped walnuts or pecans
1 cup raisins
Gently stir until everything is fully incorporated
Divide the batter into (2) floured 5x9 loaf pans
Bake for 1 hour or until a toothpick inserted into the middle come out clean
Cool in pans for 10 minutes, then turn out onto a cooling rack