Spicy Pineapple Zucchini Bread - cooking recipe

Ingredients

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

Preparation

Beat eggs.
Add sugar and beat until thick and foamy.
Beat in oil and vanilla.
Add pineapple.
Sift flour mixture and add to batter.
Stir in zucchini.
Add nuts and stir gently until blended.
Divide batter into greased and floured loaf pans.
Bake at 350\u00b0 for 1 hour for 2 pans or 40 minutes if using 3 pans.
Cool in pans for 10 minutes, then cool on rack.
Serve with butter or cream cheese.
Yields 2 large loaves or 3 small loaves.