Pineapple Zucchini Bread


2 c. sugar
1 c. oil
3 eggs
1 tsp. baking powder
3 c. zucchini, grated and drained
8 1/4 oz can crushed pineapple, drained
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 c. chopped walnuts (optional)


BEAT: together sugar and oil till blended. Beat in eggs, one at a time, till well blended. Beat in vanilla. Stir in zucchini and pineapple. Conbine flour, baking powder and soda. Stir into zucchini mixture. Stir in nuts. Turn mixture into 2 greased loaf pans. Bake at 350 for 60-70 minutes, or till toothpick inserted in center comes clean. Cool slightly. Loosen sides of loaves from pans. Remove and cool completely on wire racks.