Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans, four 5-1/2x3x2-inch loaf pans or twelve 3-1/4-inch muffin cups; set aside. In a large bowl, stir together flour, cinnamon, baking soda, salt and baking powder. Make a well in center of flour mixture; set aside.

Drain zucchini in a colander. Press and squeeze very well to remove as much of the excess liquid as possible. In a medium bowl, combine drained zucchini, eggs, pineapple, sugar, oil and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 3/4 cup of the nuts. Spoon batter into prepared pans. Sprinkle with remaining nuts.

Bake in a 350 degree F oven for 50 to 55 minutes for the 8x4-inch pans; 45 to 50 minutes for the 5 -1/2x3-inch pan; or 25 to 30 minutes for the muffin cups; or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If you like, serve with cream cheese or butter. Makes 2 loaves (32 slices).