3 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. chopped pecans
3/4 c. vegetable oil
3 eggs
2 c. sugar
2 tsp. vanilla extract
2 c. shredded zucchini
1 (15-16 oz.) can crushed pineapple, drained

Combine flour, baking soda, baking powder, cinnamon, nutmeg and pecans; set aside.

Combine vegetable oil, eggs, sugar and vanilla. Mix well. Add zucchini and drained crushed pineapple. Add dry ingredients, stirring until thoroughly combined.

Spoon batter into 2 greased and floured 8"x4"x3" loaf pans. Bake at 350 degrees for 50 minutes.