Pineapple Zucchini Bread - cooking recipe

Ingredients

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

Preparation

In a large bowl, beat eggs until frothy.
Add oil, sugar and vanilla.
Continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple.
In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg and walnuts until thoroughly blended.
Stir gently into zucchini mixture just until blended.
Spoon batter equally into 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 1 hour until bread begins to pull away from sides and a cake tester inserted in center comes out clean.
Let cool in pans for 10 minutes.
Turn out onto racks to cool completely.