 | | Pineapple Zucchini Bread |
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3 eggs
1 c. salad oil
1 c. sugar plus 1 c. honey
2 tsp. vanilla
2 c. shredded zucchini
1 (8 1/4 oz.) can crushed pineapple
(well drained)
3 c. unsifted flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. walnuts
1 c. raisins
1 tsp. salt |
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| Instructions |
| Beat eggs well; add salad oil, sugar and vanilla, beat until thick and foamy. Stir in zucchini and pineapple. Combine dry ingredients, nuts and raisins, and stir into zucchini mixture. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour. |
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