Pineapple Zucchini Bread

A great bread to freeze for a winter time treat!

3 eggs
2 cups sugar
1 cup salad oil
2 teaspoons vanilla
2 cups coarsely grated unpeeled zucchini,omit seedy center. (squeeze out juice)
1 can (8 oz.) crushed pineapple, drained well.
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1 cup finely chopped walnuts
Preheat oven to 350 degrees. Lightly grease 2 9x5 inch loaf pans.
In a bowl, beat eggs until frothy,beat in sugar,oil and vanilla and continue beating until mixture is thick and foamy.
stir in zucchini and pineapple.
In another bowl, stir together flour, baking soda,baking powder,salt,cinnamon, nutmeg, and nuts. add to zucchini mixture and stir just until all flour is moistened. spoon batter into prepared pans.
bake for 50-60 minutes, or until a toothpick inserted in center comes out clean.
cool in pan for 10 minutes then turn onto rack to cool completely.