Recipe Name Zucchini Pineapple Bread Submitted by jennifertiarks Recipe Description Good way to use up zucchni Quantity 2 Quantity Unit loafs Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 cup vegetable oil 3 large eggs 1/4 cups brown sugar blend 1 teaspoon vanilla extract 3 cups, sliced zucchini, grated with skin 1 1/4 cup crushed Pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoon cinnamon, ground 3/4 teaspoon nutmeg 1 teaspoon baking soda Steps Sequence Step 1 Mix oil, eggs, Splenda and vanilla in large bowl; stir in zucchini and pineapple. 2 Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired. 3 Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. 4 Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.