Pineapple-Zucchini Bread - cooking recipe

Ingredients

3 eggs
2 c. sugar
1 c. oil
3 Tbsp. vanilla
2 c. peeled, grated, well drained zucchini
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (8 oz.) can crushed pineapple (undrained)
1 c. chopped pecans
1/2 c. raisins (optional)

Preparation

Preheat oven to 350\u00b0.
Grease and flour 2 (9 x 5-inch) loaf pans.
Beat eggs until fluffy; add sugar, oil and vanilla and blend well.
Add zucchini.
Sift flour, baking powder, baking soda and salt; add to batter.
Turn into pans and bake about 1 or 1 1/4 hours until toothpick inserted comes out clean.
Cool on rack; remove pans.
Wrap and store overnight to develop flavors.
Can be frozen if properly wrapped.
(This batter is on the thin side.)