Ann Bennett's Best Zucchini Pineapple Bread

For this recipe, you'll need 2 medium to large Ambler Farm zucchini.

Ingredients:
5 eggs, beaten until frothy
1-1/4 cups vegetable oil
2-1/2 cups sugar (or 1/2 cup brown sugar and 1/2 cup regular)
1 tablespoon vanilla extract
3-1/2 cups ubleached white flour, unsifted
1 cup toasted wheat germ
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon baking powder
3 cups firmly packed shredded zucchini (for which you'll need 2 medium to large zucchini)
1 cup drained crushed pineapple

Preheat oven to 350 degrees. To the beaten eggs, add oil slowly, then blend in sugar and vanilla. Beat until lemon-colored. Add remaining ingredients and mix well. Pour into three loaf pans (7x3 inches or 8x3). Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Enjoy the bread!