Ingredients
3 eggs2 cups sugar1 cup vegetable oil2 teaspoons vanilla extract2 cups chopped peeled zucchini1 can (17 ounces) fruit cocktail, drained3 cups all-purpose flour2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1 teaspoon salt3/4 teaspoon ground nutmeg1 cup chopped walnuts
Preparation
In a large bowl, beat eggs. Add sugar, oil and vanilla; beat well. Stir in zucchini and fruit cocktail. Combine dry ingredients; stir into zucchini mixture. Stir in nuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until bread tests done. Cool 10 minutes before removing from pans to a wire rack.
