Zucchini Pineapple Bread (2nd Recipe)

This is a great tasting bread that is always a hit. Instead of using fresh pineapple you can use canned pineapple. Along with the pineapple, you will use about two cups of shredded zucchini, 1/2 cup of raisins, and 1 cup ups chopped pecans.

Zucchini Pineapple Bread

• 3 eggs, beaten
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup vegetable oil
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup raisins
• 1 cup chopped pecans
• 1 cup crushed pineapple, drained