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Pineapple Zucchini Bread

2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, drained
3/4 cup chopped walnuts

Printed from tasteofhome.com Nov 19, 2008

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Pineapple Zucchini Bread cont.

In a large mixing bowl, beat the sugar, oil, eggs and vanilla until
well blended. Combine the flour, cinnamon, baking powder, salt,
nutmeg and baking soda; gradually beat into sugar mixture until
blended. Stir in the zucchini, pineapple and walnuts. Transfer to
two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60
minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pans to wire racks to
cool completely.

Yield: 2 loaves (12 slices each).