Pineapple zucchini bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Salad oil |
| 2 | cups | Sugar |
| 2 | teaspoons | Vanilla |
| 2 | cups | Zucchini -- coarsely |
| Shredded | ||
| 8 | ounces | Crushed pineapple -- one can |
| Drained | ||
| 3 | cups | Unsifted flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1½ | teaspoon | Cinnamon |
| 1 | cup | Chopped nuts |
| 1 | cup | Raisins |
Directions
In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed.
Stir in zucchini and pineapple. In a separate bowl sift together flour, baking soda, salt , baking powder, and cinnamon. Mix dry ingredients into zucchini mixture until just blended. Add nuts and raisins. Pour into two greased and floured baking pans. Bake at 350 degrees for one hour or until atoothpick comes out clean.
Recipe By : Elizabeth Powell From: Grumpy49@... On Tue, J