Zucchini Pineapple Loaf

Yield

1 -9x5x3 inch loaf

15

60

2: eggs

1/2 cup: vegetable oil

1 cup: white sugar

1 cup: grated zucchini

1/2 cup: crushed pineapple, drained

1 teaspoon: vanilla extract

2 cups: all-purpose flour

1 teaspoon: baking soda

1/2 teaspoon: baking powder

1/2 teaspoon: salt

3/4 teaspoon: ground cinnamon

1/4 teaspoon: ground nutmeg

1/2 cup: chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.

In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.

Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.

Calories: 275 kcal

Carbohydrates: 35.6 g

Cholesterol: 35 mg

Fat: 13.4 g

Fiber: 1.2 g

Protein: 4.1 g

Sodium: 235 mg