Monday, August 13, 2007

Zucchini Pineapple Bread

This recipe is from a YWCA cookbook my dad bought for me. I made it last night and it is delicious!

Zucchini Pineapple Bread
3 eggs
1 cup oil
2 cups sugar
3 cups flour
3 tsp. vanilla
1 cup chopped nuts
2 cups zucchini, grated
1 tsp. bakind powder
1 tsp. baking soda
1 tsp. salt
1/2 cup raisins
2 tsp. cinnamon
8 oz. can crushed pineapple, drained

Beat eggs until fluffy. Add oil, sugar, vanilla and zucchini; mix well. Add dry ingredients. Add raisins, pineapple and nuts; blend together. Baked in a greased and floured bundt pan at 325 degrees for 1 hour 20 minutes. Or bake at 325 degrees for 1 hour if using 2 bread pans.

I omitted the nuts and raisins because we don't like them in our breads.


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