August 2004

Current Cooking

Zucchini Pineapple Bread

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups grated zucchini
1 cup drained, crushed pineapple
3 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts

Beat eggs, oil, sugar and vanilla together. Add zucchini and pineapple. Stir in dry ingredients. Add nuts. Pour into two large, greased loaf pans. Bake at 350 degrees for one hour.

-Submitted by Evelyn Sheffield, Madison, who receives a $25 credit on her WEMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

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