Pineapple Zucchini Bread - cooking recipe

Ingredients

3 eggs
2 c. finely shredded zucchini
1 c. vegetable oil
1 (8 oz.) can crushed pineapple, drained
2 tsp. vanilla
3 c. flour
2 c. sugar
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
3/4 tsp. ground nutmeg
1/2 tsp. baking powder
1 c. chopped nuts
1 c. raisins (optional)

Preparation

In a bowl, combine the eggs, zucchini, oil, pineapple and vanilla.
Combine the dry ingredients; stir into egg mixture just until moistened.
Fold in nuts and raisins if desired.
Pour into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves.