Zucchini-Pineapple Bread

3 eggs, beaten fluffy
2 cups granulated sugar
1 cup vegetable oil 
3 tablespoons vanilla extract
2 cups zucchini, peeled, grated and drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (8 ounce) can crushed pineapple, undrained
1 cup nuts

Mix eggs, sugar, oil and vanilla extract. Add zucchini.

Sift dry ingredients into mixture. Stir in undrained pineapple and nuts. Pour into two greased and floured loaf pans. Bake at 350 degrees F for one hour.

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