| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 up 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.