Spicy Pineapple Zucchini Bread

Jane R. Mills

• 3 eggs
• 1 cup salad oil
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups zucchini, coarsely shredded
• 1 can (8 1/4 oz.) crushed pineapple, well drained
• 1 cup raisins or currants
• 3 cups flour
• 2 teaspoons soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1 cup walnuts, chopped

In large mixing bowl, beat eggs to blend; add salad oil, sugar, and vanilla; continue beating until thick and foamy. With spoon, stir in zucchini and pineapple. Combine the dry ingredients with the nuts and raisins. Stir gently into zucchini mixture until blended. Divide batter between 2 greased and floured 5″ x 9″ loaf pans. Bake at 350 degrees for 45-50 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes before turning out onto wire rack. Note: This recipe makes 5 small loaves, if preferred.