Pineapple-Zucchini Bread

As promised, I'm finally getting around to sharing the recipe for my blue-ribbon-winning Pineapple-Zucchini Bread.

Pineapple-Zucchini Bread

                                               3 eggs                                                            3 c. flour

                                               2 c. shredded zucchini                                2 c. sugar

                                               3/4 c. oil                                                        2 tsp. baking soda

                                               8 oz. can crushed pineapple                      1/2 tsp. baking powder

                                               1/4. c. pineapple juice                                1 tsp. cinnamon

                                               2 tsp. vanilla extract                                    1 tsp. salt

Drain the crushed pineapple, reserving 1/4 cup of the pineapple juice. Combine the eggs, zucchini, oil, crushed pineapple and juice, and vanilla extract. In a separate bowl, mix the remaining ingredients, then stir into the liquid ingredients until just moistened. Divide the batter between two greased loaf pans. Bake at 350° for approximately 50-60 minutes, or until it tests done. Let cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.