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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe was published in an Edmonton Journal Cookbook years ago and is a family favorite of ours. I am a Zucchini lover now! Ingredients:
1 cup vegetable oil |
3 eggs, beaten |
2 cups sugar |
2 teaspoons vanilla extract |
2 cups zucchini, grated |
1 cup crushed pineapple |
2 teaspoons baking soda |
3 cups all-purpose flour |
3/4 teaspoon salt |
1 1/2 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon ground allspice |
1 cup golden raisin |
1 cup pecans, chopped |
Directions:
1. Preheat oven to 350°F
2. Combine the oil, eggs, sugar, and vanilla in a large bowl and blend well.
3. Add the Zucchini and pineapple.
4. Mix the dry ingredients and spices together and add them to the zucchini mixture.
5. Add the raisins and pecans and mix well.
6. Pour the mixture into 2 greased floured loaf pans.
7. Bake 1 hour or until bread tests done.
8. Cool in pans for 30 minutes.
9. Turn out on a rack to cool completely.
10. Wrap in plastic; refrigerate one day before serving.
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