From the Joelton Civitan Club Cookbook... Special Zucchini Bread Recipe by Eurialeen Bandy 3 cups all-purpose flour 2 tsp. soda 1 tsp. salt 1/2 tsp. baking soda 1 1/2 tsp. cinnamon 3/4 cup finely chopped walnuts 3 eggs 2 cups sugar 1 cup vegetable oil 1 tsp. vanilla 2 cups coarsely shredded zucchini 1 (8-oz.) can crushed pineapple, drained Combine flour, sugar, salt, baking powder, cinnamon and nuts and set aside. Beat eggs lightly in large bowl, add sugar, oil and vanilla, beat until creamy. Stir in zucchini and pineapple, add dry ingredients, stirring only until moistened. Spoon batter into 2 well greased floured loaf pans. Bake @ 350 degrees for 1 hour or until done. Cool 10 minutes before removing from pans. --- Printed at Joelton.com http://www.Joelton.com