Zucchini Bread With Variations
Submitted by bocca on September 02, 2004 at 10:21 am

DESCRIPTION
Zucchini Bread with variations

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini.....(do not peel)Drian
1 cup crushed pineapple, drain but do not worry about pressing out all the extra liquid2 tsp. vamilla
3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
Options:
1 cup raisins
1 cup chopped toasted nuts
1/2 cup shredded coconut and 1/2 cup golden raisins

Preheat oven to 325
Mix togethor dry ingrdients in a mixing bowl, stir in all the wet ingriedents. Stir in optional ingredents.

Pour into two greased loaf pans
Bake at 325 oven for 45 min to one hour