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

Preheat oven to 350 degrees. Grease two 8 x 4 loaf pans. In medium bowl combine flour, nuts, baking soda, cinnamon, 1 teaspoon salt, baking powder and nutmeg. In large bowl beat eggs until frothy on high speed. Beat in 1 cup salad oil, sugar, vanilla. Beat until mixture is thick and foamy. Stir in zucchini, pineapple and flour mixture. Bake 1 hour or until cake tester comes out clean.