Sweet Breakfast Bagels

Pineapple Zucchini Bread

Ingredients:

3 eggs

1-1/2 - 2 cups sugar

1 cup oil

3 tablespoons vanilla (this is not a typo)

2 cups zucchini, peeled, grated, and drained

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-8 ounce can ofcrushed pineapple, do not drain

1 cup chopped nuts

1 cup golden raisins (optional)

Preparation:

Preheat oven to 350 F. Grease and flour 2(9x5")loaf pans or 1-10" Bundt pan.

Beat eggs until fluffy. Add sugar, oil and vanilla; blend well. Stir in zucchini. Sift dry ingredients and add to batter. Stir in pineapple with juice, nuts and raisons*. Mix well. Pour evenly into prepared pan(s). Bake 1 hour or until toothpick inserted in the middle comes out clean.

*Note: coating the nuts and raisins with part of the flour helps to prevent them from sinking to the bottom of the bread.

This makes a very moist, sweet bread, almost cake-like.