Zucchini Pineapple Bread - cooking recipe

Ingredients

2 c. plus 2 Tbsp. sugar, divided
3 eggs
1 c. vegetable oil
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 (8 oz.) can crushed pineapple, well drained
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. chopped nuts

Preparation

Heat oven to 350\u00b0.
Grease two 9 x 5-inch loaf pans and sprinkle each with 1 tablespoon sugar, shaking pan to coat all sides.
In a large mixing bowl, cream together eggs, oil, remaining 2 cups sugar and vanilla.
Stir in zucchini and pineapple.