Pineapple Zucchini Bread

Name: Pineapple Zucchini Bread
Ingredients: 3 eggs; 2 c. finely shredded zucchini; 1 c. vegetable oil; 1 (8 oz.) can crushed pineapple, drained; 2 tsp. vanilla; 3 c. flour; 2 c. sugar; 2 tsp. baking soda; 1 1/2 tsp. ground cinnamon; 1 tsp. salt; 3/4 tsp. ground nutmeg; 1/2 tsp. baking powder; 1 c. chopped nuts; 1 c. raisins (optional)

14 ingredients

6 steps

Ingredients

3 eggs
2 c. finely shredded zucchini
1 c. vegetable oil
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla
3 c. flour
2 c. sugar
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
3/4 tsp. ground nutmeg
1/2 tsp. baking powder
1 c. chopped nuts
1 c. raisins (optional)

Directions

1

In a bowl, combine the eggs, zucchini, oil, pineapple and vanilla.
2

Combine the dry ingredients; stir into egg mixture just until moistened.
3

Fold in nuts and raisins if desired.
4

Pour into two greased 8 x 4 x 2-inch loaf pans.
5

Bake at 350° for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
6

Yield: 2 loaves.