3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 (8 1/2 oz.) drained crushed pineapple
3 c. flour, unsifted
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon

Beat eggs; add oil, sugar and vanilla. Beat mixture until light and foamy. Stir in zucchini and pineapple. Do not drain zucchini.

Combine flour, soda, salt, baking powder, cinnamon; stir gently into zucchini mixture. Pour batter into 2 greased and floured 9x5 loaf pans. Bake in preheated oven at 350 degrees for 1 hour or until done. Cool in pans for 10 minutes; remove and cool on racks.