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Pineapple Zucchini
3 eggs
2 cups shredded zucchini
1 cup vegetable oil
8 ounces crushed pineapple, drained
2 teaspoons vanilla
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup chopped pecan
1 cup raisin (optional)
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In large
bowl, mix the eggs, zucchini, oil, pineapple and vanilla. Mix dry
ingredients; add to egg mixture just until moistened through. Pour
into 2 greased and floured loaf pans.
Bake at 350° for 60 minutes or until pick comes out clean. Cool 10
minutes before removing from pans.
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