Zucchini Pineapple Bread I

Yield

2 loaves

20

60

4: eggs

1 1/2 cups: white sugar

2 teaspoons: vanilla extract

1 cup: vegetable oil

1 1/2 teaspoons: ground cinnamon

3/4 teaspoon: ground nutmeg

1 (8 ounce) can: crushed pineapple, drained

2 cups: grated zucchini

3 cups: all-purpose flour

1 teaspoon: salt

1 1/2 teaspoons: baking soda

1 1/2 teaspoons: baking powder

Combine flour, baking powder, baking soda, and salt.

In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.

Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Calories: 207 kcal

Carbohydrates: 26.6 g

Cholesterol: 35 mg

Fat: 10.2 g

Fiber: 0.7 g

Protein: 2.8 g

Sodium: 219 mg