PINEAPPLE ZUCCHINI LOAF
3 eggs
2 cups sugar
1 cup oil
3 tablespoons vanilla
2 cups zucchini, peeled, grated, and well drained (I don't peel it!)
3 cups all-purpose flourt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 8 oz. can pineapple, crushed, undrained
1 cup pecans, chopped, or walnuts
1/2 cup raisins
Preheat oven to 350 degrees. Grease and flour two
9 x 5" loaf
pans. Beat
eggs until
fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini.
Sift
together flour,
baking powder, soda, and salt, and add to batter. Stir in pineapple,
nuts,
and raisins, if
desires, and mix well. Turn into pans and bake until toothpick comes
out
clean, about 1
hour. Cool on wire rack before removing from pans. Wrap and store
overnight to develop
flavors before slicing.
(Also great while still warm.)
>From Bon Appetit's Too Busy to Cook
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