Pineapple Raisin Zucchini Cake

I found this recipe many years ago in the 1970's.  It was from my go-to Monteith Church Cookbook.  The recipe was submitted by Mary Jo Stringer Laughery.  I have made many loaves of this bread when zucchinis are plentiful.  This is a moist and flavorful version of the traditional zucchini bread.  This has become one of my husband's favorite quick breads.

Delectable Zucchini Loaves.

Ingredients:

• 3 eggs
• 2 cups sugar
• 2 tsp. vanilla
• 1 cup vegetable oil
• 2 cups zucchini (grated)
• 3 cups flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. baking soda
• 1 cup crushed or pineapple tidbits (drained)
• 1 cup chopped pecans or walnuts
• 1/2 cup raisins

Monteith Cookbook

For a variation on this recipe you could omit the raisins and add maraschino cherries along with the pineapple.  And, for an island flavor add some coconut.  Wonderful!

Gather the ingredients.

Crack 3 eggs into bowl.

Beat the eggs until fluffy.

Measure 2 cups sugar.

Beat together.

Add 2 tsp. vanilla.

Add 1 cup vegetable oil.

Grate 2 cups zucchini in food processor.
(I left the peel on).

Add to mixing bowl.

Measure and add 3 cups flour.

Continue to mix.

Add 1 tsp. baking powder.

Add 1 tsp soda.

Add 1 tsp. salt.

Continue to mix until well blended.

Add 1 cup nutmeats (pecans, walnuts, almonds, whatever you have on hand).

Add 1 cup drained pineapple.

Add 1/2 cup raisins.

Stir fruit in until evenly blended.

Grease 2 bread loaf pans with non-stick vegetable spray.

Pour into pans.

Bake at 325 degrees for 1 hour.

Enjoy!