Pineapple Zucchini Bread
|Sugar||2 Cup (32 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Shredded unpeeled zucchini||2 Cup (32 tbs)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained well|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Finely chopped walnuts||1 Cup (16 tbs)|
Preheat oven to 350°.
Lightly grease two 9 by 5-inch loaf pans; set aside.
In a bowl, beat eggs with an electric beater 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 flour is moistened.
Spoon batter into prepared pans.
Bake for 50 to 60 minutes