3 c. all-purpose flour
1 tsp. salt
1 1/2 tsp. ground cinnamon
3 eggs
1 c. vegetable oil
2 c. coarsely shredded zucchini
1 (8 oz.) can crushed pineapple, well drained
2 tsp. baking soda
1/2 tsp. baking powder
2/3 c. finely chopped walnuts
2 c. sugar
2 tsp. vanilla extract

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 x 5 x 3-inch loaf pans.

Bake at 350°F for 1 hour or until done. Cool 10 minutes before removing from pan. Turn out on rack and cool completely.

Yields 2 loaves.