Pineapple Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1 cup chopped nut
1 8-ounce can crushed pineapple with juice

Grease 2 loaf pans. In a large bowl combine the eggs, oil, sugar, zucchini and vanilla. In a separate bowl combine the dry ingredients. Add the dry mixture to the zucchini mixture, stirring until blended. Add the nuts and the pineapple, stirring until just blended. Spread the batter into the prepared pans. Bake in a 350 degree oven for 50 to 60 minutes. Freezes well. Make 2 loaves. Very simple to make.
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