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Zucchini Bread

Leslee Heys
Erin Heys

  • 3 eggs, beaten
  • 1 ¾ cups sugar
  • 1 cup oil
  • 2 tsp vanilla
  • 1 ¾ cups grated zucchini
  • 1 ½ tsp cinnamon

  • ¾ tsp nutmeg

  • 14 oz can crushed pineapple, drained

  • 1 cup chopped nuts
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda

Beat eggs, sugar, oil and vanilla together. Sift together dry ingredients. Combine with egg mixture. Add zucchini, pineapple and nuts. Bake in 2 loaf pans at 325°F to 350°F for 40 to 45 minutes. Yield: 2 loaves.