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Pineapple Zucchini Bread
3 eggs
1 c salad oil
2 c sugar
2 ts vanilla
2 c zucchini, coarsely shredded
8 oz can crushed pineapple, drained
3 c unsifted flour
2 ts baking soda
1 ts salt
1/2 ts baking powder
1 1/2 ts cinnamon
1 c chopped nuts
1 c raisins
In a bowl, beat eggs, salad oil, sugar, and vanilla until well
mixed. Stir in zucchini and pineapple. In a separate bowl sift
together flour, baking soda, salt , baking powder, and cinnamon.
Mix dry ingredients into zucchini mixture until just blended. Add
nuts and raisins. Pour into two greased and floured baking pans.
Bake at 350 degrees for one hour or until a toothpick comes out
clean.
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Zucchini 27