1 cup oil (olive or canola)
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini (I used fresh but frozen would work too)
1 cup pineapple (fresh) or 1 can crushed pineapple
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts (optional-because I didn't have any)
1 cup raisins
In bowl beat eggs and add oil, sugar, and vanilla; keep beating until thick and foamy. Stir in the zucchini and pineapple.
In a another bowl, mix flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add this mixture into the pineapple egg mixture and stir after each third. Add the walnuts and raisins, blend.
Divide the batter into 2 greased and flour-dusted loaf pans. Bake for 1 hour 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. Be Careful when removing from the pans, the center of one of mine fell out and made a mess everywhere!
I took this to a class I had on Sunday night and everyone loved it. I know Phil enjoyed it. Personally I don't think I am a fan of cooked pineapple right now. I just seems too sweet to me. I got this recipe from simply recipes and they got it from a Sunset magazine from 1974.