3 med. eggs

1 cup salad oil

2 cups sugar

2 tsp. cinnamon

2 cups shredded zucchini

1 can (8 oz) crushed pineapple (drained)

3 cups flour

2 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

1 1/2 tsp. cinnamon

3/4 tsp. nutmeg

1 cup of chopped nuts (if desired)

Beat eggs to blend, add salad oil, sugar and 2 tsp. cinnamon. Beat mixture until thick and foamy. stir in with spoon the zucchini and drained pineapple. Combine flour, soda, salt, baking powder, 1 1/2 tsp. cinnamon, nutmeg, and nuts. Blend dry mixture into the liquid mixture until well blended. Bake in (2) greased and floured loaf pans at 350* for 1 hour. Cool 10 minutes then turn out onto cooling racks.

Yield 2 loaves

-Vera Gilmore