3 c. flour
1 c. chopped nuts
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
3/4 tsp. nutmeg
1/2 tsp. baking powder
3 lg. eggs
2 c. sugar
2 tsp. vanilla extract
2 c. unpared coarsely shredded zucchini
1 c. (8 1/2 oz.) crushed pineapple, drained
1 c. salad oil
1 tsp. salt

Preheat oven to 350 degrees. Grease and flour two 8 x 4 inch loaf pans; set aside. In medium bowl, combine flour, nuts, baking soda and powder, cinnamon, 1 teaspoon salt and nutmeg. Set aside. In large bowl, beat eggs until frothy. Beat in 1 cup salad oil, sugar and vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple and flour mixture. Pour into prepared pans, dividing evenly. Bake 1 hour or until done. Let bread cool in pans 10 minutes. Turn onto wire racks to cool completely.