Zucchini Pineapple Bread - cooking recipe

Ingredients

2 3/4 c. all-purpose flour
1 c. quick or old-fashioned oats (uncooked)
4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
1 1/2 c. shredded zucchini
1 c. firmly packed brown sugar
3 eggs
2/3 c. vegetable oil
8 1/4 oz. can crushed pineapple in syrup (undrained)

Preparation

Heat oven to 325\u00b0.
Grease bottom only of a 9 x 5-inch loaf pan.
In a medium bowl, combine flour, oats, baking powder, cinnamon and salt; mix well.
In a large bowl, combine zucchini, brown sugar, eggs, vegetable oil and crushed pineapple.
Mix well. Add the flour mixture, mixing just until dry ingredients are moistened.
Pour into prepared pan.
Bake 1 hour.
Cover loosely with foil and continue baking 25 to 30 minutes or until wooden pick inserted comes out clean.
Cool 10 minutes.
Remove from pan. Cool completely on wire rack.