ZUCCHINI BREAD WITH PINEAPPLE AND NUTS

2 cup sugar
1 cup oil
3 large eggs; beaten
2 teaspoons vanilla
2 cups zucchini; unpeeled and grated
1 cup crushed pineapple; drained
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon nutmeg
1 cup chopped pecans
1 cup raisins

Preheat oven to 350 degrees F. Grease and flour two (9x5-inch) loaf pans*.

Mix sugar, oil, eggs, and vanilla together.

Stir in the zucchini and pineapple.

Combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg; add to the zucchini mixture, stirring just to combine.

Stir in nuts and raisins. Pour into prepared loaf pans.

Bake for 1 hour. Cool 10 minutes in the pans and then turn on wire racks.

*Also may be baked in small foil loaf pans and given as gifts. If so, reduce cooking time to 35 to 40 minutes.

Makes 2 loaves or 16 servings
Source: rec.food.recipes/Terry Stautzenberger/Jul 28 2004