Zucchini Pineapple "Bread"

I've played around with this recipe using as many zucchini-pineapple bread sources as I could find. For the muffins above I used four eggs, which made them a little heavy - I prefer the three eggs I used previously for a layered cake. I've added orange rind, lemon, pineapple chunks, less spice, more spice, all white sugar (which I would recommend for a cake), more baking soda - not less, walnuts, cranberries, raisins, dates, ..and, of course, chocolate chips.

Zucchini Pineapple "Bread" 

Combine and whisk together dry ingredients, set aside:
3 cups flour
2 teaspoons baking soda
1½ teaspoons baking powder

2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
lemon or orange zest to taste

In a separate bowl beat together until light and airy:
3 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup buttermilk
1/2 vegetable oil

Fold in:1 14oz can of crushed pineapple, drained
2 cups of grated zucchini

With the mixer on a medium setting, fold the dry ingredients with the wet. Add nuts, raisins, ...

Bake at 350° as either muffins, cakes, loaves, or squares. I've finished the cake with a orange zest icing, and loaves & squares with a cinnamon-sugar-nut topping.