Zucchini Pineapple Bread Recipe

Submitted by Joan M.

• 3 eggs
• 1 cup oil
• 2 cups sugar
• 2 teaspoons vanilla
• 2 cups shredded zucchini
• 1 cup crushed pineapple
• chopped nuts (optional)
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin spice

DIRECTIONS

Cream together eggs, oil, sugar, and vanilla. Stir in zucchini, pineapple, and nuts. Add remaining ingredients and stir gently until blended.

Grease and flour two 9×5 inch pans. Bake at 350 degrees F for 1 hour. Cool in pans for 10 minutes and then turn onto a rack.

Note: Use a 20 ounce can of pineapple well drained. May use small pans.