Spicy Pineapple Zucchini Bread

3 eggs

1 C. cooking oil

2 C. sugar

2 tsp. vanilla

2 C. zucchini, coarsely shredded

1 C. currants or raisins

1 C. walnuts, finely chopped

1 tsp. salt

1-1/2 tsp. cinnamon

1/2 tsp. nutmeg

3 C. flour

2 t. baking soda

1/2 t. baking powder

1 can (8-1/4 oz.) crushed pineapple, drained


Beat eggs, oil, sugar, and vanilla together until thick and foamy. Stir in zucchini. Add dry ingredients that have been sifted together, blending well. Add currants or raisins, walnuts, and pineapple, blending well. Bake in two greased and floured 5x9 loaf pans at 350 degrees for one hour. Test center with toothpick for doneness. Bake longer, if needed.


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313


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