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Sweet: Pineapple Zucchini Bread

Source of Recipe

Peggy Owen


List of Ingredients

3 Eggs
1 Cup Oil
2 Cups Sugar
2 Tsp. Vanilla
2 Cups Shredded Zucchini (squeezed dry in paper towel)
8 Oz. Crushed Pineapple (drained)
3 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt
1/2 Tsp. Baking Powder
2 Tsp. Cinnamon
1 Cup Raisins
1 Cup Chopped Nuts




Recipe

Beat the eggs, oil, sugar and vanilla until light and fluffy. Stir in zucchini and pineapple. Combine dry ingredients and add to batter. Pour in nuts and raisins and stir easily! Pour batter into 2 well-greased loaf pans. Bake at 350 for 1 hour or until firm. Cool in pan 10 minutes. Freezes beautifully!

YIELD: 2 Loaves