3 eggs
1 c. Crisco oil, melted
2 c. sugar
2 tsp. vanilla
2 c. shredded unpeeled zucchini
1 can (8 1/4 oz.) well-drained crushed pineapple
3 c. all-purpose 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. chopped walnuts

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, walnuts until thoroughly blended. Stir gently into zucchini mixture just until blended. Spoon batter equally into 2 greased and flour-dusted 9 x 5 inch loaf pans.

Bake in a 350 degree oven for 1 hour or until breads begin to pull away from sides of pans. Insert a knife in the center and see if it comes out clean. Let cool in pans for 10 minutes then turn out onto racks to cool completely. Makes 2 loaves.