Zucchini pineapple bread

Yield: 6 Servings

Measure Ingredient
3 Eggs
1 teaspoon Salt
1 cup Oil
½ teaspoon Baking powder
2 cups Sugar
1½ teaspoon Cinnamon
2 teaspoons Vanilla
¾ teaspoon Nutmeg
2 cups Grated zucchini
1 cup Chopped walnuts
8 ounces Crushed pineapple
1 cup Raisins or currants
2 teaspoons Baking soda
3 cups Flour
Mix in order given. Bake in 2 floured 9 x 5 loaf pans at
350 Degrees for 1 hours. Cool 10 minutes in pan and then on

rack.

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