Kathy Powers Hudson'S Zucchini Loaf - cooking recipe

Ingredients

3 eggs
1 c. oil
1 tsp. baking powder
2 c. sugar
3 c. flour
1 c. crushed pineapple, drained
2 tsp. vanilla
1 tsp. salt
1 tsp. soda
2 c. grated zucchini
1 c. chopped nuts
1/2 c. maraschino cherries, chopped
10 c. all-purpose flour
1/3 c. baking powder
1/4 c. sugar
2 c. shortening

Preparation

In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt.
Cut in shortening until mixture resembles coarse crumbs.
Store in an airtight container for up to 6 weeks at room temperature or for up to 6 months in the freezer.
Use to make Easy Biscuits, Easy Muffins or Easy Pancakes.