Spicy Pineapple Zucchini Bread

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Spicy Pineapple Zucchini Bread

 

3 eggs

3 cups all-purpose flour

1 cup oil

2 tsps. baking soda

2 cups granulated sugar

1 tsp alt

2 tsps. vanilla

1 tsp. baking powder

2 cups zucchini coarsely grated, unpeeled

1 1/2 tsps. cinnamon

1 19 oz. can crushed pineapple, drained

3/4 tsp. nutmeg

1 cup finely chopped nuts

1 cup currants

 

In large bowl of electric mixer, beat eggs. Add oil, sugar and

vanilla. Continue to beat until thick and foamy. With a spoon, stir

in zucchini and pineapple. In large bowl, combine flour, baking soda, salt,

baking powder, cinnamon and nutmeg. Stir into zucchini mixture until blended.

Add nuts and currants. Stir until blended. Divide batter evenly between 2

greased and floured 9 " x 5 " x 3 " loaf pans.

Bake at 350 degrees for 60 minutes or until loaves test done. Cool in pans for

10 minutes. Turn out on wire cake racks to cool completely.

Makes 2 loaves.