Pineapple Zucchini Quick Bread * * * * * * * * * * * * * 3 eggs 1 cup vegetable oil 2 cups sugar 2 teaspoon vanilla 2 cups shredded zucchini

1 cup crushed canned pineapple, well-drained 3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon salt 3/4 teaspoon ground nutmeg 1-1/2 teaspoons cinnamon 1 cup raisins or chopped nut of your choice

Preheat oven to 350 degrees. Mix wet ingredients together in a large bowl. Sift together dry ingredients then add to wet mixture and stir just until combined. Stir in optional nuts and/or raisins. Pour into two greased loaf pans and bake for one hour, or until a toothpick inserted into the center comes out clean. Next, these Zucchini Basil Summer Muffins are a nice lunch accompaniment to a bowl of summer gazpacho or a garden salad. When my zucchini and basil are plentiful, Ill freeze a couple batches of these muffins for fall soup dinners. [J.D.'s note: I'll begrudgingly admit I like these.] Zucchini Basil Summer Muffins * * * * * * * * * * 2 eggs 3/4 cup milk 2/3 cup vegetable oil 2 cups all-purpose flour 1/4 cup sugar 1 Tablespoon baking powder 1 teaspoon salt 2 cups shredded zucchini 2 Tablespoons fresh basil, minced (or more to taste) 1/4 cup Parmesan cheese, grated

Preheat oven to 425 degrees and prepare 10 muffin cups. In a medium bowl, beat eggs lightly and stir in milk and oil. Combine dry ingredients and stir in to egg mixture until flour is just moistened. Gently fold in zucchini and basil. Fill muffin cups full and top with cheese. Bake 25-30 minutes or until

golden brown. Makes ten muffins.