2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
4 eggs
1 1/2 c. sugar
1 c. vegetable oil
2 c. peeled, grated raw zucchini
1 (8 1/4 oz.) can crushed pineapple, drained
1 c. nuts, chopped
1/2 c. flaked coconut

Sift dry ingredients. Beat eggs lightly and gradually add sugar. Add oil and beat until creamy. Add dry ingredients, zucchini and pineapple. Mix well. Stir in nuts and coconut. Bake at 350 degrees in 13"x9" greased and floured pan. Bake 40 to 45 minutes. When cool, sprinkle top with powdered sugar. Serves 12.