Pineapple Zucchini Bread

Course : Breads
Serves: 12
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3 large eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini -- coarsely shredded
8 ounces crushed pineapple -- one can, drained
3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins

Preparation / Directions:

In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir in zucchini and pineapple. In a separate bowl sift together flour, baking soda, salt , baking powder, and cinnamon. Mix dry ingredients into zucchini mixture until just blended. Add nuts and raisins. Pour into two greased and floured baking pans. Bake at 350 degrees for one hour or until a toothpick comes out clean.

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