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Ingredients:
3 Eggs
2 Cup(s) Sugar
1 Cup(s) Salad Oil
2 Teaspoon(s) Vanilla
2 Cup(s) Shredded, Unpeeled Zucchini
8 Ounce(s) Drained, Crushed Pineapple
3 Cup(s) All-Purpose Flour
2 Teaspoon(s) Baking Soda
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Ground Cinnamon
3/4 Teaspoon(s) Ground Nutmeg
1 Cup(s) Finely Chopped Walnuts
Directions: Preheat oven to 350F degrees. Lightly grease two 9X5 inch loaf pans; set aside. In a bowl, beat eggs with an electric mixer until frothy; beat in sugar, oil, and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and pineapple. In another bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, and nuts; add to zucchini mixture and stir just until all the flour is moistened. Spoon into the prepared pans. Bake for 50 to 60 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then turn onto the rack to cool completely.
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