3 Eggs
2 c Sugar
1 c Oil
2 ts Vanilla
3 c Floup
2 ts Baking soda
1 ts Salt
1/2 ts Baking powder
1 1/2 ts Cinnamon
1 ts Nutmeg
1 1/2 c Zucchini; grated, unpeeled
8 oz Pineapple, crushed; drained
1/2 c Raisins
1 c Pecans; chopped
1 pk Instant vanilla pudding
Preheat the oven to 350 F. In a large bowl, beat the eggs, sugar,
oil, and vanilla until foamy. In a separate bowl, sift the flour,
soda, salt, baking powder, cinnamon, and nutmeg together. Combine
with the egg mixture; stir in the zucchini, pineapple, raisins,
pecans, and pudding. Pour into two greased and floured 9″x5″x3″ loaf
pans. Bake one hour or until a toothpick inserted in the center comes
out clean. This cake can also be baked in a large tube pan at 325 F.
for about 1-
1/2 hours.
Yields
2 Loaves
