The Best Recipes Zucchini Pineapple Bread II

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Zucchini Pineapple Bread II

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

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

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H30M

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

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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