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PINEAPPLE-ZUCCHINI BREAD

Source of Recipe

DEE'S RECO[E POSTED BY HER FRIEND
PINEAPPLE-ZUCCHINI BREAD
3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 oz.) crushed pineapple, drained
2 tsp. vanilla
3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking powder
1 cup chopped nuts
1 cup raisins or currants, optional

In a bowl, combine the eggs, zucchini, oil, pineapple and
vanilla. Combine the dry ingredients, stir into egg mixture,
just until moistened. Fold in nuts and raisins, if desired. Pour
into two greased 8- x 4- x 2-inch loaf pans. Bake at 350° F.
for 50-60 minutes, or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before
removing from pans to wire racks.

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Dee's Zucchini bread (copied in her words from my recipe
card)
3 eggs
1 tsp. soda
1 cup oil
3 tsp. cinnamon
2 1/2 cups sugar
1/2 tsp baking powder
3 tsp. vanilla
2 cups grated zucchini
3 cups flour
1/2 cup raisins and or nuts
1 tsp. salt
Beat eggs, add oil, sugar and vanilla. Stir in zucchini. Mix
well. Sift together flour, salt, soda, cinnamon and baking
powder. Mix well. Add nuts and raisins. Place in greased loaf
pans and bake at 325 F. for 1 hour. Makes 2 loaves. Frezes
well. "I generally never sift anything and I am always
generous with the vanilla and cinnamon.:
(Dee died on March 14th of this year)
ja Paula Anderson