Pineapple Zucchini Bread

• 3 eggs
• 1 c. salad oil
• 2 c. sugar
• 2 tsp. vanilla
• 2 c. coarsely shredded zucchini
• 8 1/2 oz. crushed pineapple
• 3 c. unsifted flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 c. finely chopped walnuts
• 1 c. plumped raisins, drained well

1. With rotary beater, beat eggs.
2. Add salad oil and sugar and vanilla.
3. Beat until thick and foamy.
4. With a spoon, stir in zucchini and pineapple.
5. Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins.
6. Stir into zucchini mixture until just blended.
7. Divide batter equally into 2 greased 5 x 9-inch loaf pans.
8. Bake 1 hour at 350u0b0 or until toothpick inserted in center comes out clean.
9. Cool in pan 10 minutes.
10. Turn out on wire racks to cool.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281912 (may not work)