Zucchini Bread With Pineapple

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

1. Beat eggs.
2. Add vanilla, oil and sugar; beat until foamy. Stir in zucchini and drained pineapple.
3. Sift together the flour, soda, salt, baking powder, cinnamon and nutmeg, then add nuts and raisins.
4. Add dry mixture to zucchini mixture; stir until blended. Do not overmix.
5. Divide batter evenly into 2 well-greased bread pans.
6. Bake for 1 hour in a 350u0b0 oven.
7. Cool in pan 15 minutes.

eggs, salad oil, sugar, vanilla, zucchini, pineapple, raisins, flour, baking soda, baking powder, salt, cinnamon, nutmeg, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889305 (may not work)