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, .

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