Spiced Pineapple Zucchini Bread

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Every gardener has the same dilemma - what to do with all their zucchini bounty! this is one solution and even makes a great gift.

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Steps

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Preheat oven to 350 degrees.

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Grease and flour two 8x4-inch loaf pans.

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Set aside.

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In a medium bowl , combine flour , nuts , baking soda , cinnamon , salt , nutmeg and baking powder.

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Set aside.

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In large bowl of an electric mixer , at high speed , beat eggs until frothy.

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Beat in oil , sugar , and vanilla.

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Beat until mixture is thick and foamy.

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Stir in zucchini , pineapple , and flour mixture.

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Pour into prepared pans , dividing evenly.

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Bake 1 hour , or until cake tester inserted in center comes out clean.

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Let breads cool in pans 10 minutes.

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Turn out onto wire racks to cool completely.

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Ingredients

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unsifted all-purpose flour, walnuts, baking soda, cinnamon, salt, ground nutmeg, baking powder, eggs, vegetable oil, sugar, vanilla extract, zucchini, crushed pineapple