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!
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
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.