ZUCCHINI-PINEAPPLE BREAD

3 Eggs
2 C sugar
1 C salad oil
2 Tb pure vanilla
4 C coarsely shredded, unpeeled zucchini
1 can (8 ¼ oz) crushed pineapple, well-drained
3 C all-purpose flour
2 tsp baking soda
1 tsp Kosher salt
½ tsp baking powder
2 ½ tsp ground cinnamon
1 tsp ground nutmeg
1 C slightly chopped walnuts
½ C slightly chopped pecans
(nuts are optional)
Preheat oven to 350 degrees F
Spray two loaf pans (9 x 5”), set aside.
Using a stand mixer, 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, whisk together flour, baking soda, salt, baking powder, cinnamon, nutmeg and nuts - then slowly add to the zucchini mixture while mixer is running until all is well combined. Pour into prepared pans.
Bake for 60 minutes (or until a toothpick comes out clean).
Yield 2 loaves.