Pineapple Zucchini Bread

I've got zucchini coming out of my ears and Wendy gave me this delicious recipe. I don't think I will ever make plain zucchini bread again!


3 eggs
2 c. sugar
1 c. salad oil
2 tsp. vanilla
2 c. shredded zucchini
1 can (81/4 oz) crushed pineapple, drained
3 c. flour
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 (optional)

Heat oven to 350. Lightly grease 2 9 inch loaf pans; set aside.

In mixing bowl, beat eggs until frothy. Beat in sugar, oil and vanilla. Continute beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In second bowl, stir together flour, baking soda, salt baking powder, cinnamon, nutmeg and nuts. Add to zucchini mixture and stir just until flour is moistened. Spoon batter into prepared pans. Bake 50 to 60 minutes. Yields 2 loaves. Enjoy!