Zucchini-Pineapple Bread

4 eggs
2 c. sugar
1 tbsp. vanilla
1 c. vegetable oil
1 1/2 tsp. Baking soda
3/4 tsp. Baking powder
1 1/2 tsp. salt
1 tbsp. cinnamon
3 1/2 c. flour
2 c. grated zucchini
1 small can crushed pineapple drianed
1 c. walnuts, chopped
1/2 c. coconut

Beat eggs; gradually beat in sugar and vanilla, then oil. Combine dry ingredients and mix well; add to egg mixture, mix well. Add zucchini, gradually mixing as you add. Add pineapple, coconut, & walnuts. Pour into 2 greased loaf pans. Bake at 325 degrees for an hour, may need an additional 20 minutes, depending on oven. Check with a cake tester or toothpick for doneness.