Zucchini Carrot Cake

2 eggs
1/2 c. honey
1 1/2 c. whole wheat flour
1/2 c. oil
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. vanilla
1/2 t. salt
1 c. grated carrot
1 1/2 c. grated zucchini
1/2 c. crushed pineapple, drained
1/2 c. chopped nuts

Beat eggs with honey till frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots, zucchini, pineapple and nuts. Pour into lightly greased 9" square pan. Bake at 350° about 35 minutes.