3 c. flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. salt
1 c. chopped nuts
3 lg. eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. zucchini, coarsely shredded
1 (8 1/4 oz.) can crushed pineapple, drained

Sift together flour, soda, baking powder, and spices; then add chopped nuts. In large bowl using high speed of electric mixer, beat eggs until frothy. Add oil, sugar, and vanilla, beating until mixture is thick and foamy. Stir in zucchini, pineapple, and flour mixture. Pour in 8 x 4 inch loaf pans, greased and floured. Bake at 350 degrees for 1 hour or until cake tester comes out clean. Let bread cool in pans 10 minutes. Turn out onto wire racks to completely cool. Makes 2 loaves.