Zucchini Bread with Pineapple

Zucchini Bread with Pineapple

Ingredients

3 eggs

1 cup olive oil

2 cups sugar

2 teaspoons vanilla

2 cups coarsely grated zucchini

1 can (8oz) crushed pineapple, drained

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

3/4 teaspoon nutmeg

1 cup chopped walnuts

1 cup raisins

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

****I didn't have any nutmeg or nuts. I also added craisens instead of raisens and it turned out so yummy!