PINEAPPLE ZUCCHINI BREAD

DIRECTIONS

• Beat the eggs, oil, sugar and vanilla until light and fluffy.
• Stir in zucchini and pineapple.
• Combine dry ingredients and add to batter.
• Pour in nuts and raisins and stir.
• Pour batter into 2 well-greased loaf pans.
• Bake at 350°F for 1 hour or until firm.
• Cool in pan for 10 minutes.
• Freezes beautifully.

INGREDIENTS

UNITS: US

• 3eggs
• 1cup oil
• 2cups sugar
• 2teaspoons vanilla
• 2cups shredded zucchini (squeezed dry in paper towel)
• 8ounces crushed pineapple (drained)
• 3cups flour
• 1teaspoon baking soda
• 1teaspoon salt
• ¹⁄₂teaspoon baking powder
• 2teaspoons cinnamon
• 1cup raisins
• 1cup chopped nuts