Marian Jeffires' Zucchini Bread

• 3 eggs
• 1 c. oil
• 2 c. sugar
• 2 tsp. vanilla
• 2 c. grated zucchini (unpeeled)
• 1 c. (8 oz.) crushed pineapple, well drained
• 3 c. flour
• 2 tsp. soda
• 1/2 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1 tsp. salt
• 1 c. raisins
• 1 c. chopped nuts

1. Grease and flour two loaf pans.
2. Beat eggs lightly in large bowl.
3. Stir in oil, sugar, zucchini, pineapple and vanilla.
4. Sift flour, baking powder, soda, cinnamon, nutmeg and salt together. Stir into egg mixture until well blended.
5. Stir in raisins and nuts.
6. Pour into 2 well-greased and floured loaf pans.
7. Bake at 350u0b0 for approximately 1 hour.
8. Cool in pans 10 minutes.
9. Remove from pans and cool completely.
10. Ice with caramel frosting.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613790 (may not work)