- 3 free-range eggs
- 250ml/9fl oz olive oil, plus extra for greasing
- 450g/1lb caster sugar
- 2 tsp vanilla extract
- 4 courgettes, coarsely grated
- 225g/8oz pineapple pulp
- 425g/15oz plain flour, plus extra for dusting
- 2 tsp bicarbonate of soda
- 1 tsp salt
- ½ tsp baking powder
- 1½ tsp ground cinnamon
- ¾ tsp freshly grated nutmeg
- 110g/4oz walnuts, chopped
- 170g/6oz raisins
- Preheat the oven to 180C/350F/Gas 4.
- Place the eggs into a food processor and blend. Add the oil, sugar and vanilla extract and blend again, until thick and foamy. Stir in the grated courgettes and the pineapple pulp.
- In a separate bowl, mix together the flour, bicarbonate of soda, salt, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients a third at a time, gently folding with a rubber spatula after each addition. Add the walnuts and raisins and stir.
- Grease two 12.5cm x 20cm/5in x 8in loaf tins and dust with flour. Divide the batter equally between the tins.
- Transfer to the oven and bake for about an hour, or until a skewer inserted into the centre comes out clean. Cool in the tins for ten minutes, then turn out onto wire racks to cool completely before serving.