Pineapple is a wonderful addition to zucchini bread:

3 eggs
1 cup salad oil
2 cups granulated sugar
2 cups grated (peeled or unpeeled) raw zucchini
2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 (8oz.) can crushed pineapple, drained
1 cup chopped walnuts

Beat eggs until light and foamy; add oil and sugar. Mix
well by hand. Add zucchini and vanilla. Sift together dry
ingredients and add to batter. Stir in nuts and drained
pineapple. Pour batter into 2 greased 9x5x3-inch loaf pans
and bake for 1 hour at 350 degrees. Test for doneness with
toothpick. Cool in pans on rack for 10 minutes, then
remove bread from pans and cool completely. Refrigerate or
freeze.

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