3 eggs
2 cups sugar
1 cup vegetable oil
2 tsp. cinnamon
2 cups shredded zucchini
1/2 can crushed pineapple (save 1 tbsp. liquid for glaze)
2 tsp. vanilla
3 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3/4 tsp. baking powder

Preheat oven to 350°F. Mix all ingredients together. Oil mini loaf pans, add batter 3/4 full. Bake for 1 hour.

Glaze:

1/2 cup powdered sugar
1 tsp. corn syrup
1 tbsp. reserved pineapple juice
1/4 tsp. cinnamon

Mix together. Spoon prepared glaze over warm bread.

Topping (optional):

raisins or chopped nuts

Sprinkle raisins or chopped nuts on top, if desired.

Cool completely (can be frozen).

Makes 5 to 6 mini loaves.

Submitted by: Sheryl