Pineapple-Zucchini Bread
From Betty Fraser
3 eggs
2 tsp vanilla
1 c. salad oil
2 c. coarsely shredded succhini
2 c. sugar
1 can (8 oz) well-drained crushed pineapple
3 c. flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 c. chopped walnuts
1 c. raisins
Beat eggs to blend. Add salad oil, sugar and vanilla. Continue beating until thick and foamy. With a spoon, stir in zucchini and pineapple.
Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir gently into zucchini mixture until blended. Divide the batter equally between two greased and floured loaf pans (one large and one small).
Bake at 350 for 1 hour (50 minutes for smaller pan). Cool in pans 10 minutes. Remove and place on rack to cool thoroughly.
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