3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded, unpeeled zucchini
1 can (8.25 oz.) well-drained crushed pineapple
3 c. flour, unsifted
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 c. finely chopped walnuts

Preheat oven to 350 degrees. In a large bowl, beat eggs until frothy; add oil, sugar and vanilla; continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In a separate bowl, stir together flour, soda, salt, baking powder, cinnamon, nutmeg and walnuts until thoroughly blended.

Spoon batter equally into 2 greased and floured 9 x 5 inch loaf pans. Bake in 350 degree oven for 1 hour or until breads begin to pull away from sides of pan and a wooden toothpick inserted in center comes out clean. Let cool in pans for 10 minutes; then turn onto racks to cool completely. Makes 2 loaves. You can give one as a gift and keep the other!