| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
16 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; beaten |
| 1 |
c |
Oil |
| 2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 2 |
c |
Zucchini; unpeeled and grated |
| 1 |
c |
Crushed pineapple; drained |
| 3 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Cinnamon |
| 3/4 |
ts |
Nutmeg |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Raisins |
INSTRUCTIONS
Preheat oven to 350°. Mix eggs, oil, sugar and vanilla together. Add the
zucchini and pineapple. Combine the dry ingredients and add to the zucchini
mixture, mixing well. Add nuts and raisins and blend. Pour into 2 (9x5)
greased and floured loaf pans. Bake for 1 hour. Cool 10 minutes in the pans
and then turn on wire racks. Also may be cooked in small foil loaf pans and
given as gifts. If so, reduce cooking time to 35 to 40 minutes. Yield: 2
(9x5) loaves.
CHERRY SINGLETON LAUGHLIN
(MRS. R.B., JR.)
AURORA, CO
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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