Zucchini Pineapple Bread

     From www.cooksrecipes.com.

     

     75 MINUTES

     15 minutes to make

     60 minutes to bake

     

     2 cups all-purpose flour

     1 teaspoon baking soda

     1/2 teaspoon baking powder

     1/2 teaspoon salt

     1 teaspoon ground cinnamon

     1/4 teaspoon ground nutmeg

     1/2 cup chopped walnuts

     2 large eggs

     1/2 cup vegetable oil

     1 cup granulated sugar

     1 cup grated zucchini, unpeeled

     1/2 cup (8-ounce can) crushed pineapple, drained

     1 teaspoon vanilla extract

     

     Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan; set aside. In large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts.

     Set aside.

     In mixing bowl, beat eggs, oil and sugar together. Stir in zucchini, pineapple and vanilla. Add the flour mixture to zucchini mixture, stirring just to combine, do not overmix. Spoon into prepared pan.

     Bake for 1 hour or until wooden pick inserted in center comes out clean. Allow to stand for 10 minutes before removing from pan.

     Cool completely before wrapping to store.

     Makes 12 servings.

     Per serving: 271 calories; 13 g fat (2 g saturated fat; 43 percent calories from fat); 35 g carbohydrates; 35 mg cholesterol; 230 mg sodium; 4 g protein; 1 g fiber.