| Zucchini/Pineapple Bread
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons almond or vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1-1/2 teaspoons cinnamon
1-1/2 cups grated unpeeled zucchini
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 (4 ounce) package instant vanilla pudding
TO PREPARE:
Beat eggs, sugar, oil and extract until foamy. In separate bowl mix all dry ingredients. Combine with egg mixture and beat well. Add zucchini, pineapple, walnuts and instant pudding. Stir well. Pour into greased and floured bundt pan. Bake at 350 degrees for about 1 hour. Check with toothpick. Freezes well.
__________________
Margaret Ball
| 
