Intriguing. I'll take note.I'm intrigued. I never would have thought of pairing zucchini and pineapple.
This sounds a lot like my grandma's zucchini bread recipe:
Beat 3 eggs, 1 c. of oil and 2 c. sugar. Stir into above mixture 2 c. peeled and grated zucchini and 3 tsp. vanilla. Sift together the following (or if you're like me and don't want to bother, just stir) and add to the above mixture: 3 c. flour, 1 t. salt, 1 t. baking soda, 2 t. cinnamon, 1/4 t. baking powder, and 1/2 c. walnuts or pecans (optional). Bake in 2 standard loaf pans in 325 degree oven for 1 h.
I don't know how you feel about all of that oil, but it usually doesn't stop me from slathering a slice with butter afterward.