3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 c. crushed pineapple
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. coconut
1 c. chopped nuts

Cream together eggs, oil, sugar and vanilla, then stir in the zucchini and drained crushed pineapple. Next, add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut and walnuts and blend. Pour into 2 greased and sugared bread pans or one 9 x 12 cake pan.

Bake at 350°F for 1 hour or until tested done. Cool for 10 minutes and then turn out onto a rack to cool. If making cake, frost with Cream Cheese Frosting to finish.

Cream Cheese Frosting:

3 oz. cream cheese
1/2 box powdered sugar
1 tbsp. butter
1 tsp. vanilla

Beat all ingredients until smooth.