Individual Pineapple Zucchini Bread

1. Preheat your oven to 340F.

2. Sift your dry ingredients (everything up to but not including the sugar) together and set aside.

3. Add eggs and sugar to a mixer bowl and beat until light yellow and fluffy. Add oil and continue to mix.

4. Once well mixed remove from mixer and gently fold in the zucchini. At this point the mixture will be very thin don’t panic. Hint: do not drain your zucchini as tempting as it might be, even when working from frozen. These little cakes needs that moisture to turn out really well.

5. Into the zucchini mixture, add the dry ingredients in parts, combining well but do not over mix.

6. Fold in the nuts, raisins and pineapple.

7. Place approximately 1/3 cup of batter into each section of a cupcake pan. The breads in the photo were baked in a square cupcake pan.

8. Bake for 22-25 minutes, turning the pans once through baking if your oven is at all uneven. A toothpick inserted in the center should come out clean when done.

9. Cool for 5 minutes in the pan before using a knife to loosen the edges of the cakes from the pan and turning out onto a cooling rack. Cool completely before packing into appropriate containers.

For a healthier option you can replace some or all of the all-purpose flour with whole wheat flour. You can also replace some or all of the oil with unsweetened apple sauce.