Tasty Tuesdays

There use to be a joke about not leaving your car doors unlocked during the summer because some one would leave bags of Zucchini in your car seat. To be honest, I'd love it if some one would leave me any vegetables in my car. Any way, when Prudy posted this recipe, I knew I wanted to try it. My carrot cake has pineapple in it, so I knew this would be great! Boy was it ever! So, so good. I ate a half a loaf and then gave the other half to Barney's friend Chris. I gave Amanda the other loaf. I just have no self control over sweets. I just have to give them away quickly.

Lightened Up Zucchini
and Pineapple Bread
3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoons salt
1 teaspoon cinnamon
1 (20 ounce) can crushed pineapple
about 2/3 cup buttermilk
1 and 1/2 cups sugar
3 eggs
1/3 cup canola or vegetable oil
2 teaspoons vanilla
2-3 cups unpeeled shredded zucchini
1 cup chopped walnuts or pecans, if desired
Preheat oven to 350 degrees. In a medium bowl, combine flour, soda, powder, salt and cinnamon. In a 1 cup measuring cup, drain , the juice from the pineapple. Add as much buttermilk as you need to make 1 cup of liquid. Pour into large mixing bowl. Add sugar, eggs, oil, and vanilla. Mix well. Stir in dry ingredients being careful to not over mix. Add pineapple, zucchini, and nuts if desired. Pour into 2 greased 9 by 5 inch loaf pans and bake for about 45 minutes. Cool for ten minutes and remove from pans