I am a HUGE fan of zucchini and will find many different recipes to accommodate it. My Mother introduced this recipe in my life and nothing was the same.
3 whole Eggs
1 cup Veg. Oil
2 cups Sugar
2 teaspoons Vanilla Extract
2 cups Coarsely Shredded Zucchini
1 can 8 Oz. Well Drained Crushed Pineapple
3 cups Unsifted Flour
2 teaspoons Baking Soda
1 teaspoon Salt
½ teaspoons Baking Powder
1-½ teaspoon Cinnamon
¾ teaspoons Nutmeg
1 cup Chopped Nuts (pref. Walnuts)
1 cup Chopped Raisins
Preheat the oven at 350 Degrees. Beat 3 eggs then add 1 cup Vegetable oil, 2 cups sugar, and 2 tsp. vanilla. Beat till thick and foamy. Next, stir in 2 cups coarsely shredded zucchini and 1 can (8 oz.) well drained crushed pineapple. Combine 3 cups of flour, 2 tsp. baking soda,1 tsp. salt, ½ tsp. baking powder,1 ½ tsp. cinnamon, ¾ tsp. nutmeg, 1 cup finely chopped nuts, 1 cup finely chopped raisins. Stir into zucchini mixture. Fills TWO 5×9 pants. Bake for 1 hour or until sides pull from sides of pans and the toothpick comes out clean. Cool in pans 10 minutes. Wrap the bread in foil to keep it soft.
-Add Grated Carrots
-Increase nuts/rasins to 1½ cup each
The Raisins are optional in this recipe. The origins of this recipe came from Mcgees.com but you can also find this recipe at http://tastykitchen.com. Hope you enjoy this!