Pineapple Zucchini Bread

3 cups flour
1 cup chopped walnuts
2 teaspoons baking soda
1 ½ teaspoons cinnamon
¾ teaspoon ground nutmeg
½ teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup vegetable oil
2 cups sugar
2 teaspoon vanilla extract\
2 cups shredded zucchini
1 (8 ¼ ounce) can crushed pineapple, drained

Preheat oven to 350 degrees.  Grease and flour two 4x8-inch loaf pans. 

In medium bowl, combine salt, nutmeg, nuts, cinnamon, baking soda, baking powder and flour; set aside.

In large bowl, beat eggs until frothy.  Beat in 1 cup salad oil, the sugar and vanilla.  Beat until mixture is thick and foamy.  Stir in zucchini, pineapple and flour mixture.  Pour into prepared pans, dividing evenly.  Bake 1 hour or until tester comes out clean.  Let bread cool in pans for 10 minutes. 

Bread can also be baked in small loaf pans; will make about 5 small loaves and bake 40 minutes.