Ingredients:

3 c 1 tsp 1 tsp 2 c 1 tsp 1 c 3 1 c 2 c 1 2 tsp

all-purpose flour salt baking soda granulated sugar ground cinnamon chopped walnuts eggs, beaten vegetable oil coarsely shredded unpeeled zucchini (about 3/4 pound) 20 oz. can crushed pineapple, drained vanilla extract

Procedure:

1.  Preheat oven to 350ºF.
2.  Combine flour, salt, baking soda, sugar, and cinnamon; stir in walnuts.
3.  Combine beaten eggs, oil, zucchini, pineapple, and vanilla.
4.  Add to flour mixture, stirring just until dry ingredients are moistened.
5.  Spoon batter into 2 greased and floured loaf pans or 6 mini-loaf pans.
6.  Bake for 70 minutes for large loaves or 45-50 minutes for small loaves, or until a wooden toothpick inserted in center comes out clean.
7.  Cool in pans for 10 minutes. Remove from pans, and let cool on wire racks.

Makes 2 large loaves or 6 mini-loaves -- Freezes GREAT!