Pineapple-Zucchini Bread

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From the kitchen of Grandma Margaret

This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!

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Recipe Details

Bake Time:

60 minutes

Yields:
Tags:

2 loaves
Contains nuts, Good for parties/potlucks, Travels well

Ingredients

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, coarsely shredded
1 can (8.5 ounce) crushed pineapples, drain well
3 cups flour
2 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup walnuts, finely chopped
1 cup raisins

Directions

Preheat oven to 350 degrees.
Butter and flour 2 9x5 loaf pans.
With rotary mixer, beat eggs to blend. Add salad oil, sugar and vanilla.
Continue beating mixture until thick and foamy. With a spoon, stir in zucchini (slowly) and pineapple.
Measure raisins into small saucepan. Cover with boiling water. Let stand 5 minutes, then drain.
Combine all-purpose flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins; stir dry ingredients gently into zucchini mixture just until blended.
Divided the batter equally between 2 pans.
Bake for 1 hour, or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.