PINEAPPLE ZUCCHINI BREAD

     3 eggs
     1 cup salad oil
     2 cup sugar
     2 tsp. vanilla

     2 cup shredded zucchini
     1 can (8 oz) crushed pineapple drained (save liquid)

     3 cups flour
     2 tsp baking soda
     1 tsp salt
     1/2 tsp baking powder
     2 tsp cinnamon
     1/2 tsp nutmeg
     1 cup nuts (chopped)
     1 cup raisins (optional)

     Powdered sugar


Beat eggs, oil, sugar and vanilla.

Stir in zucchini and pineapple.

Combine flour, soda, salt, baking powder. cinnamon, nutmeg, nuts, and raisins.

Stir into mixture.

Fill 2 loaf pans that have been greased and floured.

Bake at 350 F for 1 hour or until done.


Make a glaze using powdered sugar and reserved pineapple juice.
Spread on bread when cool.