Pineapple Zucchini Bread - cooking recipe

Ingredients

3 eggs
2 c. sugar
1 c. salad oil
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 (8 1/4 oz.) can crushed pineapple
3 c. all-purpose flour
2 tsp. soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 tsp. cinnamon
1 c. chopped walnuts
1 c. raisins

Preparation

Beat eggs to blend.
Add oil, sugar and 2 teaspoons vanilla. Beat until thick and foamy.
Spoon in zucchini and pineapple. Combine flour, soda, salt, baking powder, spices, walnuts and raisins.
Stir gently into zucchini mixture until blended.
Divide batter between 2 greased and flour dusted 5 x 9-inch loaf pans. Bake one hour at 350\u00b0.
Cool in pans 10 minutes.
Turn out on rack to cool.