Pineapple-Zucchini Bread

Photo: flickr user Veganbaking.net

Ingredients

3 Eggs

1 cup Safflower oil

2 cups Brown sugar

2 teaspoons Vanilla

2 cups Zucchini, coarsely shredded

cup Crushed pineapple

3 cups Unbleached flour

2 teaspoons Baking soda

1 teaspoon Salt

teaspoon Baking powder

teaspoon Cinnamon

teaspoon Nutmeg

1 cup Raisins

Preparation

With an electric mixer, beat eggs. Add safflower oil, sugar and vanilla; continue beating mixture until foamy. With a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon and nutmeg.

Add to zucchini mixture. Stir until well-blended. Add raisins. Pour into oiled 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour. Cool at least 10 minutes before slicing.

Makes 2 loaves.