Zucchini-Pineapple Bread

By Cathie davidson

Ingredients

• 3 eggs
• 3/4 cup oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 2 cups zucchini, skinned & grated
• 1 cup raisins
• 1 8 oz. can crushed pineapple in juice
• 3 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped nuts (optional)

Preparation

Step 1

Greases 2 9x5 loaf pans
Heat oven to 350 degrees Convection 325 degrees


Mix eggs, sugar, oil, & vanilla in large mixing bowl until mixture thickens, about 2 min.
Stir in zucchini, raisins and pineapple.
In seperate bowl mix dry ingredients.
Add dry ingredients & nuts to zucchini mixture. Do not overmix.

Pour into prepared pans.
Bake 55-60 min. 350 degrees Convection 325 degrees 40-45 min.
Test for doneness

Cool in pans 30 min. before removing.