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Pineapple Zucchini Bread




Source of Recipe


Internet


List of Ingredients




2 Loaves

3 Eggs
2 c Sugar
1 c Salad Oil
2 ts Vanilla
2 c Shredded, Unpeeled Zucchini
8 oz Drained, Crushed Pineapple
3 c All-Purpose Flour
2 ts Baking Soda
1 ts Salt
1/2 ts Baking Powder
1 1/2 ts Ground Cinnamon
3/4 ts Ground Nutmeg
1 c Finely Chopped Walnuts


Recipe



Preheat oven to 350F degrees. Lightly grease two 9X5 inch loaf pans; set
aside.

In a bowl, beat eggs with an electric mixer until frothy; beat in sugar,
oil, and vanilla and continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple.

In another bowl, stir together flour, baking soda, salt, baking powder,
cinnamon, nutmeg, and nuts; add to zucchini mixture and stir just until
all the flour is moistened. Spoon into the prepared pans.

Bake for 50 to 60 minutes, until a wooden pick inserted in the center
comes out clean. Cool in the pan on a wire rack for 10 minutes, then turn
onto the rack to cool completely.