Pineapple-Zucchini Bread - cooking recipe

Ingredients

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

Preparation

Beat eggs lightly with rotary mixer.
Add oil, sugar and vanilla.
Continue beating until thick and foamy.
Stir in zucchini and pineapple.
In another bowl, combine flour, soda, salt, baking powder, cinnamon, nutmeg and nuts.
Stir gently into zucchini mixture, just until blended.
Divide batter equally between 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 1 hour until wood pick inserted in center comes out clean. Cool in pans for 10 minutes.
Turn out on wire racks to cool thoroughly.
Makes 2 loaves.