Zucchini Pineapple Bread

Nonstick cooking spray

5  eggs

1 1/4  cups vegetable oil

2 1/2  cups sugar

1  tablespoon vanilla

3 1/2 cups all-purpose flour

1  cup wheat germ

1  tablespoon baking soda

1/2  teaspoon baking powder

1  teaspoon cinnamon

1  teaspoon nutmeg

1  cup drained, crushed pineapple

3  cups shredded zucchini

1. Preheat oven to 350F.  Spray 3 (9 x 5-inch) loaf pans with nonstick cooking spray.

2. Beat eggs until they are lemon yellow in color. Add oil, slowly; beat until combined. Add sugar and vanilla; beat until combined.

3. Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg.  Stir to mix. Add to batter, mixing well.

4. Add pineapple; mix well. Add zucchini; mix well. Scrape into prepared pans.

5. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool or serve warm.  These loaves freeze well. Makes 3 loaves; 27 servings.

Per serving: 257 calories, 12g fat, 39mg chol., 4g prot., 35g carbs., 1g fiber, 159mg sodium

Photo by Mark Boughton Photography / styling: Teresa Blackburn