Zucchini Bread
Liz Trouant, Meddybemps, ME
St. Croix Quilters' Executive Board Pot Luck Dinner―Sept. '13
 

3 eggs
1 cup salad oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely chopped zucchini
1-8 oz. can crushed pineapple, drained
1 cups flour
1 cups whole wheat flour
2 tsp. baking soda
1 tsp. salt
tsp. baking powder
1 tsp. cinnamon
tsp. nutmeg
1 cup walnuts
1 cup raisins

Beat eggs, add oil, sugar, vanilla.  Beat until thick and lemon colored.  Gently stir in zucchini and pinapple.  In a separate bowl combine remaining ingredients.  Genly fold in zucchini mixture until just blended.  Bake in 2 greased and floured 5 X 9 inch, or three 4 X 8 inch pans for 1 hour at 350.