Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: beat eggs to blend, add oil, sugar and vanilla. continue beating until thick and foamy. stir in zucchini and pineapple. mix remaining ingredients in a seperate bowl. stir dry mixture gently into zucchini mixture just until blended. bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. dust finished cake with powdered sugar or top with cream cheese frosting. frosting: cream ingredients, beating until smooth.

Target recipe: combine flour, baking powder, baking soda and salt. in a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. stir flour mixture into zucchini mixture. fold in chopped walnuts. pour batter into two greased and floured 9 x 5 loaf pans. bake at 350°f for 1 hour. cool on wire racks. tip: if you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). this freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. this will also save time during the preparation.