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3 eggs 1 c. salad oil 2 c. sugar 2 tsp. vanilla 2 c. coarsely shredded zucchini (do not peel) 1 - (8 1/4 oz.) can crushed pineapple (well drained) 3 c. regular all-purpose flour, unsifted 2 tsp. soda 1 tsp. salt 1/2 tsp. baking powder 1 1/2 tsp. ground cinnamon 3/4 tsp. ground nutmeg 1 c. finely chopped walnuts 1 c. currants With rotary mixer, beat the eggs to blend. Add oil, sugar, vanilla. Continue beating mixture until thick and foamy. With a spoon stir in the zucchini and pineapple. Combine the flour, soda, salt, baking powder, cinnamon, and nutmeg. Gently stir flour mixture, walnuts and currants into zucchini mixture just to blend. Divide the batter equally between two greased and well floured 5 x 9 inch pans. Bake in 350 degree oven 1 hour or until wooden pick inserted in the center comes out clean. Cool in pans 10 minutes. Turn out onto wire racks until thoroughly cooled. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |