3 eggs
2 c. sugar
1 c. oil (Crisco)
2 tsp. vanilla
2 c. grated zucchini
1 c. crushed pineapple (8 oz. can)
3 c. flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. chopped nuts

In large bowl, blend eggs with oil and sugar, add vanilla. Stir in zucchini and well drained pineapple. Combine dry ingredients and stir into first mixture. Add nuts and pour into greased and floured 9 x 5 x 2 inch pans. Bake at 350 degrees for about one hour. Cool in pans for 10 minutes. Best when aged in refrigerator for a day or two.