Zucchini-Pineapple Wheat Bread - cooking recipe

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 1/4 teaspoons cinnamon
3/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
1/3 cup vegetable oil
1/3 cup applesauce
2 teaspoons vanilla
2 cups zucchini, shredded
1 cup pecans, chopped
1 (8 1/4 ounce) can crushed pineapple, well drained

Preparation

Preheat oven to 350F degrees. Grease two 9x5\" loaf pans.
In a large mixing bowl, combine first 8 ingredients (flour through nutmeg); make a well in the center of the mixture.
In a small bowl, combine eggs, oil, applesauce, and vanilla; add to flour mixture, stirring just until dry ingredients are moistened. Stir in zucchini, pecans, and pineapple.
Spoon batter into prepared loaf pans. Bake for 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.