Zucchini bread with pineapple and nuts
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs; beaten | |
| 1 | cup | Oil |
| 2 | cups | Sugar |
| 2 | teaspoons | Vanilla |
| 2 | cups | Zucchini; unpeeled and grated |
| 1 | cup | Crushed pineapple; drained |
| 3 | cups | Flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Baking powder |
| 1½ | teaspoon | Cinnamon |
| ¾ | teaspoon | Nutmeg |
| 1 | cup | Chopped pecans |
| 1 | cup | Raisins |
Directions
Preheat oven to 350ø. Mix eggs, oil, sugar and vanilla together. Add the zucchini and pineapple. Combine the dry ingredients and add to the zucchini mixture, mixing well. Add nuts and raisins and blend. Pour into 2 (9x5) greased and floured loaf pans. Bake for 1 hour. Cool 10 minutes in the pans and then turn on wire racks. Also may be cooked in small foil loaf pans and given as gifts. If so, reduce cooking time to 35 to 40 minutes. Yield: 2 (9x5) loaves.
CHERRY SINGLETON LAUGHLIN
(MRS. R.B., JR.)
AURORA, CO
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .