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 or pecans
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 can (8 oz.) drained pineapple

Combine flour, baking salt, baking powder, cinnamon and nuts; set aside. In large mixing bowl, beat eggs; add sugar, oil and vanilla; beat until creamy. Stir in pineapple and zucchini. Add dry ingredients, stirring only until dry ingredients are moistened.

Spoon batter into 2 well greased and floured loaf pans. Bake for about 1 hour at 325 degrees. Check for doneness. Yields 2 loaves.