Thursday, October 08, 2009

Zucchini Pineapple Bread

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

Beat eggs. Add oil, sugar, and vanilla; beat until foamy. Stir in zucchini and pineapple. Combine remaining ingredients in a separate bowl; stir well. Add flour mixture to zucchini mixture a little at a time and blend well.

Bake in two greased and floured 9x5-inch loaf pans at 350° for 60 minutes. Cool 10 minutes in the pans; then remove loaves and cool on wire racks.

The pineapple is barely detectable in the baked bread, but it adds to the richness and moisture.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)