Pineapple-Zucchini Bread

'The best recipe ever'

November/December 2007
Joanne Wright Schulte 
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3 eggs
2 cups sugar
1 cup salad oil
2 teaspoon vanilla
2 cups coarsely shredded, unpeeled zucchini
1 can (8 1/4 ounces) crushed pineapple, well drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1 cup finely chopped walnuts

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Heat oven to 350°F. Lightly grease two 9-inch loaf pans; set aside.

In mixing bowl, beat eggs until frothy. Beat in sugar, oil and vanilla. Continue 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 all flour is moistened. Spoon batter into prepared pans. Bake 50 to 60 minutes. Yields 2 loaves. Enjoy!

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