Preheat the oven to 325 degrees. Line a loaf pan with parchment paper. Set aside.

Grate one large zucchini. Peel on or off is totally personal preference. Place in a separate bowl and set aside.

In a large bowl, add the eggs, sugar, vegetable oil and vanilla. Whisk together until combined then add the grated zucchini and mix until just combined.

In a separate medium size bowl, add the flour, baking soda, baking powder, salt and cinnamon. Whisk together.

Add a little bit of the dry ingredients at a time to the wet ingredients and six together until just combined. Careful not to overmix.

Add the crushed pineapple and the nuts, if using, and stir again until just combined.

In a loaf pan lined with parchment paper, pour the zucchini bread mixture into the loaf pan. Bake for 75 -90 minutes. Check the bread at 75 minutes with a toothpick, if it does not come out clean then bake another 10-15 minutes.

If the top of the bread starts to become too brown, cover with aluminum foil while baking.

Remove the bread from the oven, let cool in the loaf pan for about 15 minutes then use the parchment paper to pull the bread out of the pan and place on a cooling rack to cool completely.