Zucchini Pineapple Bread

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   Cream together eggs, oil, sugar and vanilla, then stir in the zucchini and drained crushed pineapple. Next, add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut and walnuts and blend. Pour into 2 greased and sugared bread pans or one 9 x 12 cake pan. Bake at 350u00b0 for 1 hour or until tested done. Cool for 10 minutes and then turn out onto a rack to cool. If making cake, frost with Cream Cheese Frosting to finish.

No nutritional information available.

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