Yum, Zucchini Bread!

I love this Zucchini Bread recipe. I am allergic to walnuts and was very pleased to find out this one used sunflower seeds instead.



2 cups grated zucchini
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
1- 20 oz can crushed pineapple, drained
1 cup roasted sunflower seeds

Preheat oven to 350. Grease 2 loaf pans. Place zucchini in colander and press to drain, set aside. Beat eggs, sugar, oil, and vanilla together. Add dry ingredients. Stir in zucchini, seeds and pineapple. Bake 50-60 minutes. Makes 2 loaves.