PINEAPPLE-ZUCCHINI BREAD

Pineapple-Zucchini Bread image

Provided by Lynette ! @breezermom

Number Of Ingredients 15

Previous Next

2 large eggs
1 1/3 cup(s) sugar
1 cup(s) vegetable oil
2 teaspoon(s) vanilla extract
2 cup(s) shredded zucchini
8 ounce(s) can crushed pineapple, drained
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) whole wheat flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1 1/2 teaspoon(s) ground cinnamon
3/4 teaspoon(s) ground nutmeg
1 cup(s) chopped pecans
1 cup(s) raisins or currants

Steps:

Beat the eggs at medium speed of an electric mixer until foamy. Add the sugar, oil, and vanilla; beat 2 minutes or until the mixture is slightly thickened. Stir in zucchini and pineapple.
Combine the flours and the next 5 ingredients. Add to the zucchini mixture, stirring just until blended. Stir in pecans and raisins.
Pour into 2 greased and floured 8 1/2 x 4 1/2 inch loaf pans. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
Cool in the pans on wire racks for 10 minutes. Remove from the pans, and let cool completely on wire racks.