3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 c. finely chopped nuts
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
2 c. coarsely shredded zucchini
1 (8 oz.) can crushed pineapple, well drained

Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside.

Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into two well-greased and floured 9x5x3 inch loaf pans.

Bake at 350 degrees for 1 hour or until done. Cool 10 minutes before removing from pans. Turn out on rack and cool completely. Yield: 2 loaves.

SUBSTITUTION: Use 1/2 cup applesauce instead of the pineapple. I find that it makes a more moist bread.

THOUGHT FOR TODAY: Never let the burdens of today make you forget the blessings of yesterday.