We always liked this one
Spicy Pineapple Zucchini Bread
3 eggs 3 Cups unsifted flour
1 Cup oil 2 teaspoons soda
2 cups sugar 1 teaspoon salt
2 teaspoons vanilla 1/2 teaspoon baking powder
2 cups coarsley shredded 1-1/2 teaspoons ground nutmeg
zucchini 1 cup finely chopped walnuts
1 can (81/4 oz) crushed
pineapple, well drained
zucchini
With a rotary mixer, beat the eggs to blend. Add the oil, sugar
and vanilla. continue beating until thick and foamy. With a spoon
stir in the zucchini and pineapple.
In another bowl, combine the flour, soda, salt, baking powder
nutmeg and walnuts. Stir gently into the zucchini mixture just
until blended.
Divide the batter equally between 2 greased and flower dusted 5x9 inch
loaf pans. Bake at 350 degrees for 1 hour or until a toothpick
inserted in the center comes out clean. Cool in pans for 10 minutes
then turn out on wir rack to cool thoroughly.
Makes 2 loaves