Zucchini Pineapple Bread - cooking recipe

Ingredients

3 eggs
2 c. sugar
1 c. oil
2 tsp. vanilla
2 c. raw, grated unpeeled zucchini
1 c. crushed pineapple, drained
3 c. sifted all-purpose flour
1 1/2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1 c. raisins or dates, chopped
1 c. chopped walnuts
1 tsp. salt
3/4 tsp. nutmeg

Preparation

Beat eggs.
Mix in other ingredients, thoroughly.
Add crushed drained pineapple.
Sift flour; add remaining dry ingredients and mix thoroughly.
Add raisins or dates and nuts; mix and pour into 4 small loaf tins that have been oiled and floured.
Turn oven to 325\u00b0.
(Do not preheat.) Bake for 40 to 45 minutes or until toothpick, when inserted, comes out clean.
Let cool in the pan. Yield:
4 loaves.