Recipe - Zucchini Pineapple Bread

3 Eggs
1 cup Oil
2 cup Sugar
2 teaspoon Vanilla
2 cup Shredded unpeeled zucchini
1 cn (8 One half ounces) crushed
pineapple Well Drained
3 cup Flour
2 teaspoon Baking soda
1 One half teaspoon Cinnanom
1 teaspoon Salt
Three fourths teaspoon Nutmeg
One fourth teaspoon Baking powder
1 cup Chopped walnuts

Beat eggs, oil, sugar and vanilla until thick. Stir in remaining
ingredients, Mix well. Pour into 2 greased 9 by 5 inch loaf pans. Bake at
350 degrees about 1 hour or until wooden pick inserted in loafs comes out
clean.
Posted to TNT Prodigy's Recipe Exchange Newsletter by Penney Wilfort
penneyw@pe.net on Sep 10, 1997