Preheat the oven to 350F. Line two, 9-inch loaf pans with parchment paper or butter and flour them. Can also use a muffin pan, or some combination of both. I used one loaf pan and one 12-count muffin pan.

Grate 2 small zucchinis into a bowl and set them into the refrigerator for 10 minutes. After 10 minutes, place zucchini into a cheesecloth and squeeze out all excess water.

In a large bowl, whisk together the eggs and sugar until well combined. Next, add the melted butter and vanilla extract. Fold in grated zucchini. In a separate bowl, combine the dry ingredients: flour, baking powder, salt and nutmeg.

Add half of the flour and the apricots, pineapple and half of the nut mixture. Use a spatula to mix together the batter, then add the remaining flour.

Divide batter into loaf pans or muffin tins. Sprinkle remaining diced nuts over the top of the bread batter. Bake loaves in preheated oven for 55-60 minutes, until a toothpick inserted into the center comes out clean. Bake muffins for 30-35 minutes. Once baked, remove bread from pan right away and set onto cooling rack to cool before cutting.