3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 1/2 c. shredded carrots
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple, drained
1 c. chopped walnuts
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg

Sift dry ingredients together; set aside. Beat together eggs, oil, sugar, and vanilla until thick and smooth. Stir in carrots, zucchini, pineapple, and nuts. Mix dry ingredients with carrot mixture. Pour batter into 2 well greased loaf pans or 10 inch bundt pan. Bake in oven at 350 degrees for 1 hour or until done when tested with toothpick.