Pineapple Zucchini Bread Recipe

Ingredients

2 eggs2 cups sugar1 cup vegetable oil2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons ground cinnamon1-1/2 teaspoons ground nutmeg2 cups shredded zucchini1 can (8 ounces) crushed pineapple, undrained

Preparation

In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8x4-in. loaf pans.

Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.