Zucchini Pineapple Bread

Name: Zucchini Pineapple Bread
Ingredients: 3 eggs; 2 c. sugar; 1 c. vegetable oil; 2 tsp. vanilla; 2 c. raw, unpared grated zucchini, drained; 1 c. crushed pineapple, drained; 3 c. sifted flour; 1 1/2 tsp. cinnamon; 3/4 tsp. nutmeg; 1 tsp. salt; 2 tsp. baking soda; 1/2 tsp. baking powder; 1 c. raisins; 1 c. chopped walnuts or pecans or 1 c. dates

14 ingredients

1 steps

Ingredients

3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. raw, unpared grated zucchini, drained
1 c. crushed pineapple, drained
3 c. sifted flour
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 c. raisins
1 c. chopped walnuts or pecans or 1 c. dates

Directions

1

Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients together and mix thoroughly with zucchini mixture. Add raisins and nuts and mix well. Pour batter into 2 greased and floured loaf pans. Put in cold oven and turn to 325°. Bake 45 minutes to 1 hour or until bread tests done with toothpick. Cool in pans. (Can use frozen zucchini. Can vary nuts and fruits. Also can pour batter into 4 small oiled and floured loaf pans and bake 40 to 45 minutes.)