Zucchini Pineapple Bread

By á-5050

Ingredients

• Nonstick cooking spray
• 5 eggs
• 1 1/4 cups vegetable oil
• 2 1/2 cups sugar
• 1 tablespoon vanilla
• 3 1/2 cups all-purpose flour
• 1 cup wheat germ
• 1 tablespoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup drained, crushed pineapple
• 3 cups shredded zuchinni

Preparation

Step 1

Preheat oven to 350F. Spray 3 (9 x 5 x 3-inch) loaf pans with nonstick cooking spray.
Beat eggs until they are lemon yellow in color. Add oil, slowly; beat until combined. Add sugar and vanilla; beat until combined.
Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg. Stir to mix. Add to batter, mixing well.
Add pineapple; mix well. Add zucchini; mix well.
Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool or serve warm. These loaves freeze well.