3eggs, 1 cup oil, 2 cups sugar, 2 1/2 cup grated zucchini, 1 can (81/2 oz) crushed pineapple drain and juice squeezed out. 3 cups flour 2 tsp soda, 1 tsp salt 1/2 tsp baking powder, 1 1/2 tsp Cinnamon, 3/4 tsp nutmeg,1 cup walnuts finely chopped, and 1 tsp vanilla
With mixer, beat eggs to blend. Add oil, sugar and vanilla. Continue beating until thick and foamy. add zucchini and pineapple. Combine flour, soda, salt, baking powder, Cinnamon ,nutmeg and nuts. Add to mixture mix just till blended.( don't over mix)
Divide batter between 2 greased and floured loaf pans. Bake at 350 for 1 hour or in till a tooth pick comes out clean. Cool in pan for 10 minutes. Then turn out on a rack to cool. While warm ( Not Hot) add the lemon glaze. (optional) Glaze recipe at bottom of page.
For more of a cake like texture, Just drain pineapple . Don't squeeze it. ( the extra liquid makes it moister)
1/2 cup freshly squeezed lemon juice, 2 cups confectioner's sugar, 1 lemon, zest finely grated and 1 tbsp unsalted butter.
Mix the lemon juice, and sugar together in a microwave safe bowl. Stir until the sugar dissolves. Add the zest and butter. Nuke it for 30 seconds. Whisk the glaze to smooth out any lumps. Then drizzles the glaze over the bread. Let it set for a minute before serving . You will have extra glaze. I set it on the side, just in case someone wants extra.