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

Combine all dry ingredients, 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 well greased and floured bread pans (if small pans, make 3 loaves). Bake for approximately 1 hour and 10 minutes, or until toothpick inserted into center comes out clean. Let cool at least 10 minutes before removing from pans.

NUTMEG BUTTER:

Cream:

Add: 1 tsp. vanilla 1 tsp. nutmeg Confectioners' sugar

Mix well, then add confectioners' sugar until spreadable.