2
cups coarsely shredded unpeeled zucchini
1- 8 1/4 oz. can crushed pineapple,
drained
3
eggs
1 cup
salad oil
2
cups sugar
2 tsp.
vanilla
3 cups all-purpose
flour
2 tsp. baking
soda
1 tsp. salt
1/2
tsp.baking powder
1/4
tsp. ground nutmeg
1
1/2 tsp. cinnamon
1
cup each finely chopped walnuts & currents
In
a large bowl, beat eggs until frothy; add oil, sugar and vanilla; continue beating
until mixture is thick and foamy. Stir in zucchini and pineapple.
In a seperate bowl, stir together flour, baking soda, salt, baking powder, cinnamon,
nutmeg, walnuts and currents until throughly blended. Stir gently into zuchinni
mixture just until blended. Spoon batter equally into two greased and flour-dusted
9” x 5” loaf pans. www.oldyachtclubinn.com/
Bake in a preheated 350 degree oven (325 degrees for glass pans) for 1 hour or
until bread begins topull away from the sides, and a wooden pick comes out clean.
Let cool in pans for 10 min., then turn out onto racks to cool completely. Makes
2 loafs.
