Pineapple Zucchini Bread With Pecans And Raisins Recipe

Ingredients

3 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon baking powder1/2 teaspoon salt3 eggs2 cups sugar1 cup canola oil2 teaspoons vanilla extract2 cups shredded zucchini1 can (8 ounces) unsweetened crushed pineapple, undrained1 cup chopped pecans1 cup raisins

Preparation

In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins.

Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.