Zucchini Pineapple Bread

3 eggs, beaten

1 cup oil

2 cups sugar

2 teaspoons vanilla

2 cups zucchini

1 8-oz can crushed pineapple, drained

3 - 3.5 cups flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 ½ teaspoons cinnamon

¾ teaspoon nutmeg

1 cup nuts

1 cup raisins

1 teaspoon salt

Add oil, sugar and vanilla to eggs.  Beat until thick, then stir in zucchini and pineapple.  Fold in remaining ingredients until blended.  Bake in two 5” x 9” loaf pans at 350 degrees for one hour.

Author Note: I added this one to my website before it even finished baking because my house smells SOOO good.

This recipe is AMAZING! It's got to be the best zucchini bread recipe I've ever tasted. It comes from Mildred Norman. I found the recipe in a Ward Cookbook. "Love at Home - Paradise Ward Cookbook" from 1997. Mildred has passed on since this cookbook was put out. But that is perfect because this 'gem of a recipe' will live on in my Cookbook titled "Recipes from the Beyond - Volume 1". You've GOT TO TRY THIS ONE! Instead of buttering and flouring my pans on sweet breads, I butter then put a thin layer of sugar instead. Gives it a little crunch on the outside.