Fruity Zucchini Bread

by Mary C. Landes

3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
(squeeze out moisture)
1 8 oz. can crushed pineapple
3 c. sifted flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
2 tsp. baking soda
1/2 tsp baking powder
1 c. raisins
1 c. chopped nuts

Beat together eggs, sugar, oil and vanilla. Add zucchini and pineapple and mix well. Sift all dry ingredients and add to other mixture. Add raisins and nuts.

Pour into (2) 5″ X 9″ loaf pans, greased and floured. Bake 350° for about 1 hour or until center of each loaf is no longer moist. Remove from pans. Keep refrigerated. Freezes very well.