MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini Bread w/Pineapple
 Categories: Breads, Fruits, Squash, Nuts
      Yield: 2 Loaves
 
      3 c  A-P flour
      1 ts Baking soda
      1 ts Salt
      1 ts Baking powder
      2 ts Cinnamon
    3/4 ts Nutmeg
      3 lg Eggs
  1 3/4 c  Sugar
      1 c  Olive oil
      2 ts Vanilla
      2 c  (to 3 c) coarse grated
           - zucchini
      8 oz Can crushed pineapple;
           - drained
      1 c  Chopped walnuts
      1 c  Golden raisins
 
  Drain zucchini of excess moisture:
  
  Put the shredded zucchini in a colander or sieve placed
  over a bowl to drain any excess moisture.
  
  PREPARE THE OVEN AND PANS: Set oven @ 350°F/175°C.
  
  Prepare 2 buttered 5" X 9" loaf pans.
  
  WHISK TOGETHER DRY INGREDIENTS: In a medium sized bowl,
  vigorously whisk together the flour, baking soda, baking
  powder, salt, cinnamon, and nutmeg.
  
  MIX WET INGREDIENTS AND SUGAR: In a mixer, beat eggs on
  medium speed for one minute.
  
  Add the sugar and beat for one more minute.
  
  Add the oil and vanilla; continue beating mixture until
  thick and foamy.
  
  Stir in grated zucchini and pineapple:
  
  Remove the bowl from the mixer and with a spoon, stir in
  the zucchini and pineapple.
  
  COMBINE DRY INGREDIENTS WITH WET: A third at a time, add
  dry ingredients into wet and gently stir (by hand) after
  each addition. Add the walnuts and raisins, blend gently
  
  BAKE: Divide the batter equally between the two loaf
  pans. Bake for 55 minutes or until a wooden pick
  inserted in to the center comes out clean.
  
  Cool in pans for 10 minutes. Turn out onto wire racks to
  cool thoroughly.
  
  Recipe by: Elise Bauer
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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