Spicy Pineapple-Zucchini Bread - cooking recipe

Ingredients

2 large eggs
1 1/3 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple, drained
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. chopped pecans or walnuts
1 c. raisins or currants

Preparation

Beat eggs at medium speed of an electric mixer until foamy. Add sugar, oil and vanilla; beat 2 minutes, or until mixture is slightly thickened.
Stir in zucchini and pineapple.
Combine flours and next 5 ingredients; add to zucchini mixture, stirring just until blended.
Stir in pecans and raisins.
Pour into 2 greased and floured
8 1/2 x 4 1/2 x 3-inch loaf pans.
Bake at 350\u00b0
for 50 to 55 minutes, or until a wooden pick
inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes.
Remove from pans, and let cool completely on wire racks.