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1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded zucchini, drained
1 can (8 ounces) can crushed pineapple, drained well
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 cup finely chopped nuts or mixture of chopped nuts and raisins
Preheat oven to 350 degrees. Grease and flour two 9x5-inch loaf pans.
Beat eggs lightly with mixer. Add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple.
In another bowl, combine flour, soda, salt, baking powder, cinnamon, nutmeg and nuts (or nuts and raisins). Stir gently into zucchini mixture just until blended.
Divide batter equally between the two loaf pans. Bake for 1 hour or until cake tester inserted near center comes out clean.
Cool in pans 10 minutes, then turn out onto cake racks to cool thoroughly.
Makes 2 loaves of bread.
Kay Davis, Milan