One of my guilty pleasures is Zucchini Bread.

You can keep your sweet cherry cheesecake, pecan pie and triple chocolate chunk brownies; give me carbs and anything salty! After saying that, this is a good combo of sweet and salty deliciousness.

With the garden in high gear growing mode the zucchinis are poppin off hot like Justin Timberlake's dance moves!

:)

Today, I'm sharing my step-by-step recipe. And this does make 2 loafs. (sharing is caring)

Okay, so hear goes!

Here's what you'll need:

And don't forget that zucchini silly...

-3 cups flour (I prefer whole wheat)

-2 tsp. baking soda

-1 tsp. salt

-1/2 tsp. baking powder

-2 1/2 tsp. cinnammon

-1 tsp. nutmeg

-3 eggs

-1 3/4 cups of sugar

-1 cup olive oil

-2 tsp. vanilla

-3 cups of zucchini

-1 8 oz. can drained crushed pineapple

-1 cup walnuts

-1 cup raisins

First, preheat the oven to 350' and spray those 9x5 pans with olive oil until they glisten.

On to the fun part... In your mixing bowl whisk the flour, baking soda, powder, salt, cinnamon and nutmeg.

Place the dry ingredients that you just mixed in a separate bowl.

Now its time to beat those naughty eggs... and beat em good. (for about a minute)

Next, mix the sugar in with the eggs for another minute.

This next step was when I realized that I was out of extra virgin olive oil... so I made a quick pit stop to my nearest DG.

:)

Getting back on track...

I'm sure you're not an idiot, like I am, and already have EVOO in your cupboard. Mix the EVOO and vanilla in with your eggs and sugar. And give yourself a pat on the back for being prepared.