Zucchini Pineapple Bread Recipe

EVA ESTES BXGT29B 3 Eggs

2 c Sugar

1 c Oil

2 ts Vanilla

3 c Flour

2 ts Soda

1 ts Salt

1/2 ts Baking powder

1 1/2 ts Cinnamon

1 ts Nutmeg

1 1/2 c Zucchini; grated

8 oz Can crushed pineapple;drain

1/2 c Raisins

1 c Pecans; chopped

4 oz Instant vanilla pudding mix

Preheat oven 350d F. In a large bowl, beat eggs, sugar, oil, and vanilla until foamy. In a separate bowl, sift flour, soda, salt, baking powder, cinnamon, and nutmeg. Combine with egg mixture; stir in zucchini, pineapple, raisins, pecans, and pudding. Pour into 2 greased and floured 9x5x3 inch loaf pans. Bake 1 hour or until a toothpick inserted in center comes out clean.