2 3/4 c. all-purpose flour
1 c. quick or rolled oats
4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
3 eggs
2/3 c. vegetable oil
1 (8 3/4 oz.) crushed pineapple in syrup, undrained
1 c. brown sugar, packed
1 1/2 c. zucchini, shredded

In medium bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In large bowl, mix remaining ingredients just until moist. Pour into 9 x 5 inch greased loaf pan. Bake 1 hour. Cover top with foil, loosely; continue to bake 25 to 30 minutes or until toothpick comes out clean. Cool 10 minutes and remove from pan. Makes 1 loaf. Recipe can be doubled.