Zucchini Pineapple Bread - cooking recipe

Ingredients

3 eggs
1 c. brown sugar, packed
1 c. granulated sugar
1 c. vegetable oil
2 c. zucchini with peel, grated
1 small can crushed pineapple, drained
1 tsp. vanilla
1/2 tsp. cinnamon
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. salt
1 c. chopped pecans

Preparation

Heat oven at 325\u00b0.
Beat eggs until frothy.
Stir in sugar and oil; beat.
Add zucchini, pineapple and vanilla.
Beat.
Sift together all dry ingredients.
Add to zucchini mix.
Beat until well mixed.
Stir in nuts.
Pour into 2 well-greased and floured 9 x 5 x 3-inch loaf pans.
Bake 1 hour and 10 minutes.
Cool 10 minutes in pan; remove to wire rack.
Cool and serve.
Will freeze until ready to serve.