Zucchini Bread

• 3 large eggs
• 2 c. sugar
• 2 tsp. vanilla (optional)
• 1 c. vegetable oil
• 2 c. grated zucchini
• 1 c. crushed pineapple, drained
• 3 c. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 3 c. nuts, raisins, chopped dates and candied cherries

1. Beat eggs until fluffy.
2. Add sugar, a little at a time.
3. Add vanilla, oil, zucchini and pineapple, a little at a time.
4. Mix together the flour, baking soda, baking powder, cinnamon and allspice.
5. Add to zucchini mixture, a little at a time.
6. Stir in mixture of fruit and nuts.
7. Pour into 2 greased, floured loaf pans.
8. Bake at 350u0b0 for 1 hour, or until done.
9. Test with a toothpick; bake longer, if necessary.
10. Let set on rack for 10 minutes before removing from pans.
11. Cool thoroughly.
12. Loaves can be wrapped and frozen for weeks.

eggs, sugar, vanilla, vegetable oil, zucchini, pineapple, flour, baking soda, baking powder, cinnamon, allspice, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710540 (may not work)