Lowfat Zucchini Bread

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)
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
Grate and sqeeze water:
	2 cup grated zucchini
Mix together with zucchini:
	1 cup chopped nuts 1 (8 1/2 oz) can crushed pineapple (well drained)
Whip with blender until creamy pale:
	4 eggs 1 cup sugar 1 tsp. vanilla
Add the flour mixture to the egg mixture in 3 parts in the blender and mix until smooth. Fold in Zucchini mixture by hand.
Pour into the prepared 2 loaf pans and bake at 350°~325° for about 50 minutes.
After cooled , decorate with:
	1/3 cup powder sugar

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