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Pineapple Zucchini Bread


3 eggs
2 cups sugar
1 cup oil
2 teaspoon vanilla
2 cups shredded, unpeeled zucchini
1 cup crushed pineapple
3 cups flour
2 ts. baking soda
1 teaspoon salt
1 - 1/2 ts. cinnamon
1/2 teaspoon baking powder
3/4 teaspoon nutmeg
1 cup raisins and/or nuts

Beat eggs until frothy. Beat in sugar, oil and vanilla. Beat until thick and foamy. Stir in zucchini and pineapple. In another bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg and raisins/nuts. Add flour mix to zucchini mix and stir until just moistened. Spoon into 2 greased, 9x5 inch loaf pans. Bake 50-60 minutes, 350 degrees.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.