3 c. self-rising flour
1 1/2 tsp. cinnamon
3/4 c. chopped nuts
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
2 c. coarse shredded zucchini
8 oz. crushed pineapple (well drained)

Combine flour, cinnamon and nuts; set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.

Spoon batter into 2 well greased and floured 9x5 loaf pans. Bake at 350 degrees for one hour. Cool 10 minutes before removing from pans. Turn out on rack and cool completely.