|My picture not so good since I only finish baking it about 10pm, lighting very bad :[|
2 cups finely shredded zucchini
1 cup vegetable oil ( I substituted applesauce for the oil)
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup sugar ( original recipe says 2 cup but I just halved it since I did not want it to be too sweet)
1 teaspoons baking soda
1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1 cup chopped nuts
1 cup raisins, optional
- In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened.
- Fold in nuts and raisins if desired.
- Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool.