Ingredients

3 eggs
2 C. sugar
1 C. oil
2 tsp. vanilla
3 C. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. cinnamon
1 tsp. nutmeg
1-1/2 C. zucchini; grated, unpeeled
8 ounces pineapple, crushed; drained
1/2 C. raisins
1 C. pecans; chopped
1 package instant vanilla pudding

Cooking Instructions

Preheat the oven to 350 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.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)