#607 - Pineapple Zucchini Bread

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 tsp. cinnamon (more if you wish)
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2 tsp. vanilla
1 1/4 cups canola oil
3 cups fresh grated zucchini (peeled before grating)
3 cups flour
1 cup chopped pecans
1 - 8oz. can Dole crushed pineapple

In a bowl add cinnamon, baking powder, salt, baking soda, flour--stir. In a mixer, add eggs--beat. Add white sugar to eggs--beat. Add canola oil--beat. Add vanilla and pineapple--beat. Add the bowl of dry ingredients that you mixed earlier--beat. Remove bowl from mixer and fold in zucchini and pecans using a wooden spoon. Pour batter into two greased loaf pans. Bake at 350 degrees for 50-60 minutes. Test with a toothpick for doneness.

#200 - Zucchini Bread

(by Jean Woodley - friend)

3 eggs
2 cups white sugar
1 cup canola oil
2 tsp. vanilla
1 cup chopped black walnuts (optional)
1/2 cup raisins (optional)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
3 cups flour
3 cups grated zucchini

In a mixer, beat eggs until foamy. Add remaining ingredients in the order listed and mixing wellas you add them. Pour batter in 2 greased loaf pans. Bake at 350 degrees for 1 hour and 20 minutes. Test for doneness with a toothpick.