Zucchini Pineapple Bread II

Yield

2 loafs

30

60

3: eggs, beaten

2 cups: white sugar

1 teaspoon: vanilla extract

1 cup: vegetable oil

2 cups: grated zucchini

3 cups: all-purpose flour

1 teaspoon: baking soda

1 teaspoon: baking powder

1 teaspoon: salt

1/2 cup: raisins

1 cup: chopped pecans

1 cup: crushed pineapple, drained

Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.

In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.

Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.

Calories: 260 kcal

Carbohydrates: 33.7 g

Cholesterol: 26 mg

Fat: 13.2 g

Fiber: 1.2 g

Protein: 3.1 g

Sodium: 180 mg