Extra Moist Zucchini Bread
3 eggs, beaten
1 c. salad oil
2 c. sugar
2 t. vanilla
2 c. zucchini, grated
1-81/2 oz. can crushed pineapple, drained
2 c. flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1 c. walnuts (oppt.)
1 c. rasins ( oppt.)
yield: 2 loaves or a cake or muffins
Beat first 4 ingred. until thick and foamy. Stir in zucchini and pineapple. In a separate bowl, combine dry ingred. Add to zucchini mixture and stir. Then fold in nuts and raisins. Divide batter between 2 greased and floured 5x9 pans. Bake at 350 degrees for 1 hour.
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