Pineapple Zucchini Bread

32 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

• 3 eggs
• 2 cups finely shredded zucchini
• 1 cup vegetable oil
• 1 can (8 ounces) crushed pineapple, drained
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1 cup chopped nuts
• 1 cup raisins, optional

Directions

In a large bowl, combine the eggs, zucchini, oil, pineapple and
vanilla. Combine the dry ingredients; stir into egg mixture just
until moistened. Fold in nuts and raisins if desired.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for
50-60 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool. Yield: 2 loaves.