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Zucchini and Pineapple Bread

3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
18 ounces crushed pineapple -- drained
2 cups zucchini -- grated
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup pecans or walnuts -- chopped

Beat until light and fluffy; eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Add dry ingredients, which have been sifted together, to above mixture. Stir in nuts. Bake in 2 greased and floured 9" x 5" x 3" pans. Bake at 350º for 1 hour until toothpick in center comes out clean. Cool in pans 10 minutes. Turn onto rack to finish cooking


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