Tender and moist spiced zucchini bread with crushed pineapple.

Zucchini Pineapple Loaf

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

!/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 crushed pineapple, drained

1 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C). Grease a 9 x 5 x 3-inch loaf pan; set aside.
2. In large bowl combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts. Set aside.
3. 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 over mix. Spoon into prepared pan.
4. 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 1 loaf.