45 to 1 hour minutes
3 large eggs
1 cup salad oil
2 cups sugar
1 tablespoon vanilla
2 cups coarsely shredded unpeeled zucchini
1 cup crushed pineapple, drained
4 cups flour
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
Preheat oven to 350 degrees.
Oil two 5x9 inch loaf pans.
Beat eggs until frothy in a large bowl.
Add oil, sugar and vanilla, continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple.
Combine dry ingredients.
Add dry ingredients, walnuts and raisins and gradually to zucchini mixture.
Mix until well-blended.
Spoon batter into prepared pans.
Bake 45 minutes to 1 hour or until wooden toothpick inserted in center comes out clean.
Let cool in pans 10 minutes, then turn out onto racks to cool completely
No Nutritional Information Available
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