Pineapple-Zucchini Bread

Makes 2 loaves • From the kitchen of Grandma Margaret

Ingredients

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, coarsely shredded
1 can (8.5 ounce) crushed pineapples, drain well
3 cups flour
2 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup walnuts, finely chopped
1 cup raisins

Directions

1. Preheat oven to 350 degrees.

2. Butter and flour 2 9x5 loaf pans.

3. With rotary mixer, beat eggs to blend. Add salad oil, sugar and vanilla.

4. Continue beating mixture until thick and foamy. With a spoon, stir in zucchini (slowly) and pineapple.

5. Measure raisins into small saucepan. Cover with boiling water. Let stand 5 minutes, then drain.

6. Combine all-purpose flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins; stir dry ingredients gently into zucchini mixture just until blended.

7. Divided the batter equally between 2 pans.

8. Bake for 1 hour, or until a wooden pick inserted in center comes out clean.

9. Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.