1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups coarsly shredded zuccini-well drained
1 8 oz can crushed pineapple-well drained
3 cups flour
2 tsp. soda
1 tsp. slt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup walnuts
Add oil, sugar and vanilla.
Beat until thick and foamy.
With a spoon, stir in zucchini and crushed pineapple.
Combine flour, soda, salt, baking powder, cinnamon, nutmeg and walnuts.
Stir gently, into zucchini mixture just until blended.
Divide the batter equally between 2 greased loaf pans.
Bake in 350 oven 1 hour.
NOTE: Blend mixture gently when zucchini is added to avoid crushing the shreds and making mixture wetter than desired.