1 cup salad oil
2 1/2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded, unpeeled zucchini (about 2 medium)
1 can (8 1/4 ounce) well-drained, crushed pineapple
3 cups all-purpose flour, unsifted (half of which can be whole wheat)
2 teaspoons soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup chopped walnuts (finely)
In a large bowl, beat eggs until frothy. Add oil, sugar and vanilla. Continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple (gently).
In a separate bowl, stir together flour, soda, salt, baking powder, cinnamon, nutmeg and walnuts.
Stir gently into zucchini mixture until just blended.
Spoon batter into 2 greased and flour-dusted loaf pans.
Bake in a 350º oven for 1 hour or until a wooden toothpick inserted in the centers come out clean.
Let cool in pans 10 minutes, then turn out onto racks to cool completely.