Zucchini Bread with Pineapple
Christine Fitzgerald
ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 tsp. vanilla
- 2 cups grated zucchini
- 1 8 oz. can crushed pineapple, drained
- 3 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp.baking powder
- 1 1/2 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1 cup chopped walnuts
- 1 cup raisins
directions
- 1
Preheat oven to 350. Beat eggs. Add oil, sugar and vanilla, continue beating until thick and foamy. Stir in the zucchini and pineapple. Add dry ingredients a third at a time. Add the walnuts and raisins, blend gently.
- 2
Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes. Turn out onto wore racks to cool completely.
Source: Christine Fitzgerald
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