The delicate flavor and light texture of this bread is sure to please. 1 med. zucchini 3 eggs 1 c. (250 ml) vegetable oil 2 c. (500 ml) sugar 1 tbsp. (15 ml) vanilla extract 1 can (8 oz. or 227 g) crushed pineapple, drained 3 c. (750 ml) all-purpose flour 2 tsp. (10 ml) baking soda 1 tsp. (5 ml) salt 1/2 tsp. (2 ml) baking powder 2 tsp. (10 ml) ground cinnamon 2 tsp. (10 ml) ground nutmeg

Preheat oven to 350 degrees F. (180 degrees C.). Assemble salad maker with shredder disc and large bowl. Process nuts and zucchini. Set aside. Assemble mixer.

In large bowl, beat eggs, oil, sugar and vanilla extract at medium low. Add all remaining ingredients. Mix at low until dry ingredients are moistened then at medium low until well combined.

Pour into 2 well greased 8 1/2 x 4 1/2 x 2 5/8 inch (22x11x7 cm) loaf pans. Bake 1 hour, or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans. 2 loaves.