Spicy Pineapple-Zucchini Bread

This is the zucchini bread that those non-zucchini people cannot resist! I have never had one complaint, and the texture is moist and the taste is awesome!


2 loaves


3 eggs 1 cup of vegetable oil 2 cups sugar 2 teaspoon vanilla 2½ cups shredded zucchini 1 8 oz. can of crushed pineapple (well drained) 1½ cups unsifted white flour 1½ cups unsifted wheat flour 2 teaspoon baking soda 1½ teaspoon cinnamon 1 teaspoon salt ¾ teaspoon nutmeg ½ teaspoon baking powder 1 cup chopped nuts 1 cup white raisins

Nutritional information

No nutrition information available


Beat eggs until blended. Add oil, sugar, and vanilla. Beat mixture until thick and foamy. Stir in with a spoon, zucchini and pineapple. in a separate bowl, combine remaining ingredients. Gently stir the dry mixture into the other just until blended. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until knife comes out clean.