Zucchini Pineapple Bread II Recipe

Zucchini Pineapple Bread II Recipe

  • 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
  1. Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
  2. 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.
  3. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.
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