Pineapple Zucchini Bread - cooking recipe

Ingredients

3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
8 1/2 oz. crushed pineapple
3 c. unsifted flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 c. finely chopped walnuts
1 c. plumped raisins, drained well

Preparation

With rotary beater, beat eggs.
Add salad oil and sugar and vanilla.
Beat until thick and foamy.
With a spoon, stir in zucchini and pineapple.
Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins.
Stir into zucchini mixture until just blended.
Divide batter equally into 2 greased 5 x 9-inch loaf pans.
Bake 1 hour at 350\u00b0 or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Turn out on wire racks to cool.