Heat the oven to 350. Flour and grease two bread pans sized 5 x 9 or 4.5 x 8.5. There may be additional mixture leftover, so also flour and grease a small loaf pan or (2 to 4) small ceramic ramekins.
Shred the zucchini (I don't peel mine but you can if you want). Set the zucchini aside and let it drain in a colander.
Drain the crushed pineapple and squeeze or press it so most of the liquid is out. Set it aside.
Beat together eggs, sugar, vanilla and oil in a large bowl. Set it aside.
In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon.
Give the zucchini a squeeze and roll it into a paper towel squeezing to get excess moisture out. (Don't worry if it's still a bit moist, the bread will turn out fine.)
Add the shredded zucchini and the drained pineapple to the into the egg, sugar, vanilla and oil mixture. Mix it thoroughly then add the flour, baking powder, baking soda, salt and cinnamon Mix very thoroughly again scraping from the bottom.
Pour the mixture into the greased, floured pans filling them about two thirds full. Fill the small cake pan or ramekins about two thirds full also.
Bake at 350 and begin checking the smaller containers after 20 minutes. When the tops are lightly browned and a toothpick inserted in the center comes out clean, the bread is done. The larger bread pans can take up to an hour or longer to bake.
While the bread is baking combine the 2 tablespoons of sugar with one teaspoon of cinnamon and mix thoroughly. If you have an empty spice container with holes on top for shaking, fill it with the cinnamon sugar. (Set it aside)
Once the bread is baked, remove it from the oven and while it's still hot, rub the top with a stick of butter (regular, not unsalted). Once the top is buttered thoroughly, sprinkle it with the cinnamon sugar. (If you don't have a spice container to sprinkle it with, just lightly sprinkle it from a teaspoon)
Being careful not to get burned, run a knife or plastic blade along the sides of the bread to make sure it releases from the pan.
Once the bread is cool enough to handle, place two pieces of foil or plastic wrap on the counter lengthwise and widthwise (creating a cross) large enough to wrap around the entire loaf. Turn the loaf pan over onto the foil or plastic wrap and the bread should fall out. If bits of it stick to the bottom of the pan, just scrape it out and piece it together. Then flip the bread over and wrap it with the foil or plastic wrap and let it cool all the way. (It stays moist with the wrap on.) It tastes great warm or cool. Enjoy!
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