Pineapple-Zucchini Bread

With the plethora of zucchini available right now, my gardening friends are just giving it away.  And, for that, I am thankful.  I have used zucchini in my spaghetti sauce, made up zucchini boats and yesterday I tried a new recipe - Pineapple-Zucchini Bread.  It is definitely a keeper.

Here is the recipe if you are interested in baking it yourself.  The recipe yields two loaves.

Pineapple-Zucchini Bread - Sharing and Caring With Love from Vincent House

3 eggs
2 cups sugar
2 tsp vanilla
1 cup oil
2 cups zucchini, grated and unpealed
3 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
3/4 tsp baking powder
1 cup drained, crushed pineapple
1 cup chopped walnuts

Blend eggs, sugar, vanilla and oil until light.  Add zucchini.  In a separate bowl, combine flour, salt, soda and baking powder.  Add dry ingredients alternately with pineapple into egg mixture.  Fold in nuts.  Divide batter evenly between two well greased and floured bread pants (9 x 5 x 2 1/2).  Bake at 325 degrees for one hour or until done.

Enjoy!!!