3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp. vanilla
2 cups shredded zucchini
1 can crushed pineapple, drained (about 1 1/4 cups)
3 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup chocolate chips
1 cup chopped walnuts

Combine eggs, oil, sugar, vanilla; beat until smooth and thickened. Stir in zucchini and well drained pineapple, flour, soda, baking powder, salt, spices. Fold in chocolate chips and nuts.

Spread batter in 2 greased 9x5x3-inch loaf pans or in muffin cups, filling cups to about 1/2 full. Bake loaves at 350°F for 1 hour or until wooden toothpick comes out clean. Bake muffins at 350°F for 20 minutes.