Zucchini Bread - cooking recipe

Ingredients

3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. chopped pecans
3 eggs
2 c. sugar
1 c. oil
2 tsp. vanilla
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple, drained

Preparation

Combine dry ingredients and pecans.
Set aside.
Beat eggs; add sugar, oil and vanilla.
Beat until creamy.
Stir in dry ingredients just until moistened.
Spoon batter into 2 greased and floured 8 x 4 x 3-inch loaf pans.
Bake at 350\u00b0 for 1 hour or until done.
Cool 10 minutes in pans.
Turn out on rack.