Preheat oven to 350 degrees (F). Grease and flour a 9 x 13-inch baking dish.
In a food processor, shred the zucchini and the drained pineapple. Set aside.
Combine the flour, cinnamon, baking soda, baking powder, and salt in a bowl and stir well with a fork to combine.
Beat the eggs lightly, add the sugar and beat until thick. Slowly beat in the oil and milk, then add the flour mixture.
When combined, stir in the shredded zucchini, pineapple, vanilla, and vinegar.
Bake 45 - 50 minutes. When cool, serve with lightly sweetened whipped cream if desired.
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