BY ANITA HIRSCH

Special to The Press

Ingredients

1 cup canola oil

1-1/2 cups granulated sugar

3 eggs

2 tsp. vanilla

2 cups shredded zucchini

1 cup canned crushed pineapple

3-1/2 cups flour

1 tsp. on salt

1-1/2 tsp. baking soda

3/4 tsp. baking powder

1 tsp. cinnamon

1 cup walnuts, chopped

Directions

Set oven to 325 degrees.

Grease two 9-inch x 5-inch loaf pans.

Cream the oil, sugar and eggs.

Add the zucchini and pineapple.

Combine the flour, salt, baking soda, baking powder and cinnamon in another bowl.

Add to the creamed ingredients.

Finally add the nuts.

Divide the batter into the baking pans. Bake for 1 hour.

Yield: 2 loaves.

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Basic recipe by Janet Kaiser of Bethlehem appeared in the 2021 TIMES NEWS Cookbook.