3 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 c. finely chopped walnuts
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. coursely shredded zucchini
1 (8 oz.) can crushed pineapple, drained

Combine flour, soda, salt, baking powder, 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 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for one hour or until done. Cool 10 minutes before removing from pans. Turn out on rack, and cool completely.