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2 (9 x 5 x 3 inches) loaves Have all ingredients at room temperature, about 70°F. Preheat oven to 350°~325°F. Grease and dust with flour 2 loaf pans (9 x 5 x 3 inches) |
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| Sift before measuring: | |
| 2 cups all-purpose flour | |
| Resift with: | |
| 2 tsp baking
powder 1 1/2 tsp soda 1 tsp salt 1 tsp cinnamon 2/3 cup sugar |
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Grate and sqeeze water: |
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2 cup grated
zucchini 
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| Mix together with zucchini: | |
| 1 cup chopped nuts 1 (8 1/2 oz) can crushed pineapple (well drained) |
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| Whip with blender until creamy pale: | |
| 4 eggs 1 cup sugar 1 tsp. vanilla 
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| Add the flour mixture to the egg mixture in 3 parts
in the blender and mix until smooth. Fold in Zucchini mixture by hand. |
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| Pour into the prepared 2 loaf pans and bake at 350°~325° for about 50 minutes. | |
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| After cooled , decorate with: | |
| 1/3 cup powder sugar | |
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