Pineapple-Zucchini Bread

American Bread

Ingredients

  • 3 eggs
  • 1 cup salad oil
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups zucchini, coarsely shredded
  • 2 cups zucchini coarsely shredded
  • 1- 8 1/4 oz can crushed pineapples, well drained
  • 3 cups flour
  • 2 teaspoon soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup walnuts, finely chopped
  • 1 cup raisins

Directions

With rotary mixer, beat eggs to blend. Add salad oil, sugar and vanilla. Continue beating mixture until thick and foamy. With a spoon, stir in zucchini (slowly) and pineapple. Measure raisins into small sauce pan. Cover with boiling water. Let stand 5 minutes, then drain. (this puffs them up for use in the recipe). Combine all-purpose flour (unsifted), soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins; stir dry ingredients gently into zucchini mixture just until blended. Divided the batter equally between 2 greased and flour-dusted 5"x9" loaf pans. Bake in a 350 degree oven for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.


Makes 2 loaves

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Pineapple-Zucchini Bread