Zucchini Pineapple Bread - cooking recipe

Ingredients

3 c. all-purpose flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 c. nuts
3 eggs
2 c. granulated sugar
1 c. oil
2 tsp. vanilla
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple, well drained

Preparation

Put pineapple in strainer and let drain.
Prepare two (9 x 5) loaf pans.
Grease well and flour.
In a bowl, combine first 5 dry ingredients.
Add nuts; set aside.
In a large bowl, beat eggs until light and fluffy.
Add sugar, oil and vanilla.
Blend well. Fold in zucchini and pineapple.
Add dry ingredients.
Stir until just blended.
Spoon batter into loaf pans.
Bake at 350\u00b0 for 1 hour or until bread tests done.
Cool in pans on rack 10 minutes. Remove from pans; cool on rack completely.
Makes 2 loaves; 36 slices each with 162 calories.