| Pineapple Zucchini Loaf
3 eggs
2 cups of sugar
1 cup of oil
3 tablespoons of vanilla
2 cups of peeled, grated & well drained zucchini
3 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
one 8 ounce can of crushed pineapple, drained
1 cup of chopped pecans or walnuts
1/2 cup of raisins, optional |
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Preheat oven to 350ºF. Grease and flour two 9x5 inch loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, soda and salt and add to batter. Stir in pineapple, nuts and raisins, if desired and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing.
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