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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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When we have zucchini, this is the one I make most often. The whole family loves it. Ingredients:
3 eggs |
2 cups shredded zucchini |
1 cup vegetable oil |
8 ounces crushed pineapple, drained |
2 teaspoons vanilla |
3 cups flour |
2 cups sugar |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 teaspoon baking powder |
1 cup chopped pecans |
1 cup raisins (optional) |
Directions:
1. In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla.
2. Mix dry ingredients; add to egg mixture just until moistened through.
3. Pour into 2 greased and floured loaf pans.
4. Bake at 350° for 60 minutes or until pick comes out clean.
5. Cool 10 minutes before removing from pans.
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