Cliff

2 c Sugar

2 ts Vanilla

1 c Oil

3 c Zucchini, shredded

3 c Flour

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

1 c Pecans

1 c Pineapple, crushed

350. Drain pineapple well. Beat together eggs, sugar, vanilla and oil in large bowl. Stir in well-drained zucchini. In separate bowl, combine flour, baking powder, baking soda, salt, and pecans. Add to zucchini mixture. Add pineapple and mix well. Pour into greased and floured

9"x

5" loaf pan. Bake

55-60 minutes, until wood pick inserted in center

725 calories;

227 mg sodium;

80 mg cholesterol;

40 grams fat;

89 grams carbohydrates;

9 grams protein;

0.70 gram fiber. FROM: L.A. Times Food Section,

9/3/92 Posted on Genie C

286 by J.APPLEBURY

9/8/92 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI