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Pineapple Zucchini Bread

flour, zucchini, sugar, pineapple, raisins, nuts, eggs, vanilla, cinnamon, baking soda, baking powder

Pineapple Zucchini Bread -


3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini (squeezed dry in paper towel)
8 ounces crushed pineapple (drained)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 cup raisins
1 cup chopped nuts

Directions for Pineapple Zucchini Bread Recipe

Beat the eggs, oil, sugar and vanilla until light and fluffy.
Stir in zucchini and pineapple.
Combine dry ingredients and add to batter.
Pour in nuts and raisins and stir.
Pour batter into 2 well-greased loaf pans.
Bake at 350°F for 1 hour or until firm.
Cool in pan for 10 minutes.
Freezes beautifully.

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