Recipe: Zucchini Bread with Pineapple (not McCalls) for Judy

ZUCCHINI BREAD WITH PINEAPPLE

DRY INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
WET INGREDIENTS:
1 cup sugar
1 cup finely shredded unpeeled zucchini or carrot
1 (8 1/4 oz.) can crushed pineapple, drained
1/4 cup cooking oil
1 egg
1/4 teaspoon finely shredded lemon peel
OPTIONAL:
1/2 cups chopped walnuts

Preheat oven to 350 degrees F. Grease an 8x4x2-inch loaf pan.

Combine dry ingredients; set aside.

Combine wet ingredients in a large mixing bowl; mix well.

Add dry ingredients and stir until just combined. Stir in walnuts if using. Pour batter into prepared pan.

Bake at 350F for 55-60 minutes.

Makes 1 loaf