Pineapple Zucchini Bread

Directions

1. 1
   In a large bowl, beat eggs until frothy.
2. 2
   Add oil, sugar and vanilla.
3. 3
   Continue beating until mixture is thick and foamy.
4. 4
   Stir in zucchini and pineapple.
5. 5
   In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg and walnuts until thoroughly blended.
6. 6
   Stir gently into zucchini mixture just until blended.
7. 7
   Spoon batter equally into 2 greased and floured 9 x 5-inch loaf pans.
8. 8
   Bake at 350° for 1 hour until bread begins to pull away from sides and a cake tester inserted in center comes out clean.
9. 9
   Let cool in pans for 10 minutes.
10. 10
    Turn out onto racks to cool completely.