Shelly's Recipe

ZUCCHINI PINEAPPLE BREAD

Category: Quick Breads

3 eggs
1 cup olive oil
2 cups sugar
2 tsp vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp each cinnamon, ginger and cloves
3/4 tsp nutmeg
1 cup chopped walnuts
1 cup raisins

Preheat oven to 350. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

In a separate bowl, combine flour, baking soda, salt, baking powder and spices. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently. Divide the batter equally between 2 greased and flour-dusted loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Makes two loaves.