Pineapple Zucchini Bread - cooking recipe

Ingredients

1 (8 1/4 oz.) can crushed pineapple, drained
3 eggs
3 c. flour
1 c. oil
1/4 tsp. baking powder
2 c. sugar
2 tsp. baking soda
1 c. chopped nuts
2 tsp. vanilla
1 1/2 tsp. cinnamon
2 c. shredded zucchini
3/4 tsp. nutmeg

Preparation

Beat eggs, oil, sugar and vanilla until thick.
Stir in remaining ingredients and blend well.
Pour into greased 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 1 hour for 2 loaves (45 minutes for 5 loaves in 5 x 3 x 2-inch pans).