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Zucchini Pineapple Bread II

By: Amy Barry

"This is a quick bread that my mom used to make every summer with the zucchinis from the garden."

Rate/Review | Read Reviews (64)

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Servings (Help)

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Original Recipe Yield 2 loafs

Ingredients

3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained

Directions

In a large bowl mix together the eggs, sugar, vanilla, oil and zucchini.
In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.