Zucchini Pineapple Bread

Preheat oven to 350 degrees. Grease and flour two 5-by-9-inch loaf pans; set aside.

In a large bowl combine sugar, olive oil, eggs and vanilla. Stir in zucchini and pineapple.

In a separate medium-sized bowl combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Add dry ingredients 1/3 at a time to wet and stir after each time. Add walnuts and cranberries and mix. Divide batter equally between prepared pans. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks and cool.