3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 c. finely chopped walnuts

Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. 2 c. sugar 1 c. vegetable oil 2 tsp. vanilla 2 c. coarsely shredded zucchini 1 (8 oz.) can crushed pineapple (well drained)

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 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes before removing from pans. Turn out on rack and cool completely.