Beat eggs until foamy.
Add oil, zucchini, pineapple and raisins.
Add dry ingredients; mix well.
Add nuts.
Bake in 2 greased and floured loaf pans (8 1/2 x 4 1/2 x 2 3/4-inch) at 350\u00b0 for 1 hour or until toothpick comes out clean.
Bread freezes well wrapped in foil and put into plastic bag.
Heat oven at 325\u00b0.
Beat eggs until frothy.
Stir in sugar and oil; beat.
Add zucchini, pineapple and vanilla.
Beat.
Sift together all dry ingredients.
Add to zucchini mix.
Beat until well mixed.
Stir in nuts.
Pour into 2 well-greased and floured 9 x 5 x 3-inch loaf pans.
Bake 1 hour and 10 minutes.
Cool 10 minutes in pan; remove to wire rack.
Cool and serve.
Will freeze until ready to serve.
Mix the first 4 items.
Add zucchini, pineapple, flour, salt, soda, cinnamon, baking powder, nutmeg, raisins and nuts.
Pour into 2 well-greased and floured bread pans.
Bake at 350\u00b0 for about 1 hour.
ixing bowl, and stir in zucchini and pineapple. Gradually pour in the
nd foamy.
Stir in zucchini and pineapple.
In a separate
Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients together and mix thoroughly with zucchini mixture. Add raisins and nuts and mix well. Pour batter into 2 greased and floured loaf pans. Put in cold oven and turn to 325\u00b0. Bake 45 minutes to 1 hour or until bread tests done with toothpick. Cool in pans. (Can use frozen zucchini. Can vary nuts and fruits. Also can pour batter into 4 small oiled and floured loaf pans and bake 40 to 45 minutes.)
Beat eggs; add oil, sugar and vanilla.
Beat until foamy. Stir in zucchini and pineapple.
Combine flour, soda, salt, baking powder, cinnamon and nutmeg.
Mix and add raisins and nuts.
Bake at 350\u00b0 for 1 hour in greased and floured bread pans.
Put pineapple in strainer and let drain.<
Beat eggs. Add oil, sugar and vanilla; continue beating until mixture is thick. With spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants. Stir gently into zucchini mixture just until blended. Divide equally between 2 greased and floured loaf pans. Bake in preheated moderate oven at 350\u00b0 about 1 hour or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Turn out on wire racks to cool.
Beat together eggs, sugar, vanilla and oil in large bowl.
Add zucchini.
Combine flour, baking powder, soda, salt, raisins and nuts.
Add to zucchini mixture.
Add pineapple and pecans and mix well.
Pour into 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 55 to 60 minutes.
Makes 2 loaves.
Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.
Combine flour, baking powder, baking soda, and salt.
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
Beat eggs and blend in oil, sugar and vanilla.
Beat until thick and foamy.
With a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants.
Stir into the zucchini mixture until well blended.
Divide batter into 2 greased and floured 5 x 9-inch loaf pans.
Bake at 350\u00b0 for 1 hour.
Cool in pan 10 minutes then turn out onto wire racks to cool.
Beat eggs; add oil, sugar, vanilla and zucchini.
Mix well. Add all dry ingredients and mix well.
Then add raisins, pineapple and nuts and mix.
Bake in greased and floured Bundt pan at 325\u00b0 for about 1 hour and 20 minutes or mix will fit in 2 greased and floured bread pans and bake for 1 hour.
Cream together eggs, oil, sugar and vanilla, then stir in the zucchini and drained crushed pineapple. Next, add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut and walnuts and blend. Pour into 2 greased and sugared bread pans or one 9 x 12 cake pan. Bake at 350\u00b0 for 1 hour or until tested done. Cool for 10 minutes and then turn out onto a rack to cool. If making cake, frost with Cream Cheese Frosting to finish.
Cream together eggs, oil, sugar and vanilla, then stir in the zucchini and drained, crushed pineapple.
Next add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut, walnuts and blend.
Pour into two greased and sugared bread pans or one 9 x 12 cake pan.
Beat the eggs until fluffy. Add oil, sugar, vanilla and grated zucchini.
Mix well. Add dry ingredients and mix well. Add raisins, pineapple and
nuts.
Blend well. Bake in 2 greased and floured bread pans for about 1 hour at 325\u00b0.
Beat eggs until fluffy.
Add oil or applesauce, sugar, vanilla and zucchini.
Mix well.
Add dry ingredients and mix well.
Add raisins, pineapple and nuts.
Blend.
Bake in greased and floured Bundt pan or two greased and floured bread pans for about 1 hour at 325\u00b0.
Cream together eggs, oil, sugar, and vanilla; stir in zucchini.
Add drained and crushed pineapple.
Next add flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut and walnuts.
Blend.
Pour into 2 greased and sugared bread pans or one 9 x 12 cake pan.
Bake 350\u00b0 for 1 hour or until tested done with toothpick inserted in middle and coming out clean.
Cool 10 minutes before removing loaf and placing on rack to cool. Ice if desired.
combine zucchini, brown sugar, eggs, vegetable oil and crushed pineapple.
Mix