Zucchini Pineapple Bread II

Ingridients

3 eggs, beaten

2 cups white sugar

1 teaspoon vanilla extract

1 cup vegetable oil

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup raisins

1 cup chopped pecans

1 cup crushed pineapple, drained

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

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.