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.
INGREDIENTS (for 2 servings):
- 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
PREPARATION:
In a large bowl mix together the eggs, sugar, vanilla, oil and zucchini.
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.