Pineapple Zucchini Bread

Ingredients

• 3 whole Eggs
• 1 cup Oil
• 2 cups Sugar
• 2 teaspoons Vanilla Extract
• 2 cups Zucchini, Coarsely Shredded
• 8-¼ ounces, weight Can Of Crushed Pineapple, Drained
• 3 cups Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• ½ teaspoons Baking Powder
• 1-½ teaspoon Ground Cinnamon
• ¾ teaspoons Ground Nutmeg
• 1 cup Walnuts, Finely Chopped

Preparation Instructions

Preheat oven to 350F.

With a mixer, beat eggs to blend. Add oil, sugar, and vanilla. Continue beating mixture until thick and foamy.

With a spoon, stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, and walnuts, stirring the dry ingredients gently into the zucchini mixture just until blended.

Divide the batter equally between 2 greased and flour-dusted 5″x9″ loaf pans. Bake in a 350-degree oven for 1 hour, or until a toothpick inserted in the center comes out clean.

Cool pans for 10 minutes, then turn out on wire racks to cool. Makes 2 loaves.