2 c. coarsely grated zucchini, peeled
3 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. finely chopped walnuts
1 1/2 tsp. ground cinnamon
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
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"x5"x3" loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes before remove from pan. Turn out on rack and let cool completely. You can make this in muffin tins.