Zucchini Pineapple Bread II

A touch of the Hawaiian Islands highlights this sweet zucchini-nut bread. No spices are called for; the rich sweetness of pineapple and raisins provide ample interest.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 260 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ cup raisins
• 1 cup vegetable oil
• 2 cups grated zucchini
• 3 eggs, beaten
• 1 cup crushed pineapple, drained

Recipe Instructions

Step 1

Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.

Step 2

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.

Step 3

Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.