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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 3 eggs
- 2 c. sugar
- 1 c. oil
- 2 Tbsp. vanilla
- 2 c. peeled, grated, well drained zucchini
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 (8 oz.) can crushed pineapple, drained
- 1 c. pecans or walnuts
- 1/2 c. raisins
Method
- Preheat oven to 350°.
- Grease and flour two 9 x 5-inch loaf pans.
- Beat eggs until fluffy.
- Add sugar, oil and vanilla.
- Blend well.
- Add zucchini.
- Sift flour together with baking powder, soda and salt.
- Add to batter.
- Put in pineapple and nuts.
- Mix well. Bake until toothpick comes out clean.
- Bake for about 1 hour.
- Cool on wire rack before removing from pan.
- Wrap and store overnight to develop before serving.
