Zucchini Pineapple Bread II

          

This is a quick bread that my mom used to make every summer with the zucchinis from the garden.

Original recipe makes 2 loafs

Ingredients

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

  • PREP

    30 mins

  • COOK

    1 hr

  • READY IN

    1 hr 30 mins

Directions

  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.

Nutrition

Calories: 260 kcal
Carbohydrates: 33.7 g
Cholesterol: 26 mg
Fat: 13.2 g
Fiber: 1.2 g
Protein: 3.1 g
Sodium: 180 mg